Spanish Eggplant and Potato Frittata

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Sabra Frittata85

This recipe is a take on a famous tapa from Spain: Tortilla de patatas.

With this recipe you can either make one large frittata using a 10-11 inch skillet or 4 small frittatas using a small 5 1/2 inch skillet. Small frittatas are easier to flip.

IF YOU HAVE NO EXPERIENCE FLIPPING A FRITTATA WE RECOMMEND YOU USE THE BAKING METHOD SPECIFIED IN THE COOKING INSTRUCTIONS.

  • Duration
  • Cook Time
  • Prep Time
  • 4-8 PeopleServings

Ingredients

  • 6 whole large Yukon Gold Potatoes
  • 1 whole large Spanish onion
  • 1 cup Sabra Spanish Eggplant
  • 1/2 cup Extra Virgin Olive Oil
  • 8 whole large eggs
  • 1 teaspoon sea salt or to taste

Preparation

1. Peel and cut the potatoes into medium size, not too thick pieces.

2. Slice the Spanish onion.

3. In a large oven proof non stick skillet, heat 4 tbsp of olive oil.

4. Cook the potatoes and onions at medium heat with 1 tsp salt or less to taste , until soft and tender. Carefully stir frequently, so it all cooks evenly. This can take 10-15 minutes or more.

5. Remove from heat and let them cool slightly.

6. While potatoes are cooking, take a cup of Sabra Spanish eggplant and put it in a food processor. Pulse it several times until all the eggplant pieces are very small.

7. In the mean time, beat the eggs in a large bowl. Add the potatoes, Sabra Spanish Eggplant and mix well.

8. Return skillet to heat and add remaining olive oil.

9. Pour the egg/potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown. Place a plate of flat lid and cover the skillet. If making individual small tortillas, use 1 tbsp olive oil for each one and work with 1/4 of the mixture at a time. Put on oven mitts, this is very important!

10. Remove skillet from heat source and secure the plate or the lid. Flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat.

11. Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.
ENJOY! From May I have that recipe

NOTE: Be very careful not to burn yourself while flipping the skillet. We recommend using oven mitts. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!