Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 medium potatoes, peeled and thinly sliced
- 1 serrano pepper, seeded and chopped
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, black pepper, and Parmesan cheese. Set aside.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the sliced potatoes and serrano pepper to the skillet and cook until the potatoes are tender, about 10 minutes.
5. Pour the egg mixture over the potatoes and onions in the skillet. Use a spatula to distribute the mixture evenly.
6. Cook the frittata on the stove for 5 minutes or until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle the chopped parsley over the top of the frittata.
10. Use a spatula to loosen the edges of the frittata from the skillet. Slide the frittata onto a cutting board or serving platter.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 16g
- Protein: 11g
Substitutions for ingredients:
- Instead of serrano pepper, use jalapeño pepper or red pepper flakes.
- Instead of Parmesan cheese, use cheddar cheese or feta cheese.
- Instead of parsley, use cilantro or basil.
Variations:
- Add cooked bacon or ham to the frittata for extra protein.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add sliced mushrooms or bell peppers to the skillet with the onions and potatoes.
Tips and tricks:
- Be sure to slice the potatoes thinly so they cook evenly.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the frittata, place it in the microwave for 30 seconds to 1 minute or until heated through.
Presentation ideas:
- Slice the frittata into wedges and serve on a platter with fresh fruit or a salad.
Garnishes:
- Sprinkle chopped fresh herbs or grated cheese over the top of the frittata before serving.
Pairings:
- Serve the frittata with a side of toast or crusty bread.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it over.
Food safety advice:
- Be sure to cook the frittata until it is set and the eggs are fully cooked to prevent foodborne illness.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The Serrano and Potato Frittata is savory and slightly spicy with a creamy texture from the eggs and potatoes.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or a light dinner.
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Region: Spanish