A delightful twist on the classic Spanish tortilla, this frittata is easy to make and packed with flavor.
Heat the olive oil in a non-stick frying pan over medium heat.
Using a non-stick pan ensures the frittata doesn't stick and makes flipping easier.
Dice the potatoes and onion into small, even pieces.
Uniform pieces ensure even cooking and a better texture.
Sauté the potatoes and onions in the pan until tender and golden, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Crack the eggs into a mixing bowl, add salt and pepper, and whisk until combined.
Whisking thoroughly incorporates air, making the frittata fluffy.
Add the cooked vegetables to the egg mixture and stir to combine.
Let the vegetables cool slightly before adding to the eggs to prevent curdling.
Pour the mixture back into the pan and cook over medium heat until the edges are set, about 5 minutes.
Cover the pan with a lid to help the top set faster.
Carefully flip the frittata using a plate and cook the other side until fully set, about 3 minutes.
Use a plate slightly larger than the pan for an easier flip.
Slide the frittata onto a serving plate, slice, and serve warm or at room temperature.
Garnish with fresh herbs like parsley for added flavor and presentation.
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