A delightful twist on the classic Spanish Tortilla, this frittata combines golden potatoes and caramelized onions for a flavorful and satisfying dish.
Peel and thinly slice the potatoes and onion.
Use a mandoline slicer for even and thin slices, ensuring uniform cooking.
Heat olive oil in a non-stick skillet over medium heat. Add the potatoes and onions, cooking until softened and lightly golden, stirring occasionally.
Cook in batches if necessary to avoid overcrowding the skillet.
In a mixing bowl, beat the eggs with salt and pepper until well combined.
Whisking the eggs thoroughly incorporates air, making the frittata fluffier.
Pour the egg mixture over the cooked potatoes and onions in the skillet. Reduce the heat to low, cover, and cook until the eggs are set.
Covering the skillet ensures even cooking and prevents the top from drying out.
Carefully slide the frittata onto a plate, invert another plate on top, flip, and slide it back into the skillet to cook the other side until golden.
Use a spatula to loosen the edges before flipping to prevent sticking.
Slice the frittata into wedges and serve warm.
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
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