Potato & Egg Frittata

A simple Spanish-inspired frittata made with thinly sliced potatoes, eggs, and onions is one of the most economical and versatile dinners imaginable. It can be eaten hot or at room temperature, works as leftovers the next day, and costs almost nothing per serving. Slice it into wedges and serve with a simple salad for a complete meal.

Ingredients

• •4 medium potatoes, peeled and thinly sliced
• •6 large eggs
• •1 medium onion, thinly sliced
• •3 tablespoons olive oil
• •½ teaspoon smoked paprika
• •Salt and black pepper to taste
• •Fresh parsley, for garnish

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the potatoes and onion, season with salt and paprika, and cook for 15–18 minutes, turning occasionally, until the potatoes are tender and lightly golden.
2. 2. Preheat your oven grill (broiler) to high.
3. 3. In a bowl, beat the eggs with a generous pinch of salt and pepper. Pour the egg mixture evenly over the potato and onion in the skillet.
4. 4. Cook on the stovetop over medium-low heat for 5–6 minutes until the edges are set and the bottom is golden but the top is still slightly wobbly.
5. 5. Transfer the skillet to the oven under the grill and cook for 3–4 minutes until the top is fully set and lightly browned.
6. 6. Remove from the oven, slide the frittata onto a board, and allow to rest for 5 minutes. Slice into wedges, garnish with parsley, and serve.