Side Pannel
Tortilla Espanola (Spanish Potato Frittata)
Tortilla Espanola (Spanish Potato Frittata)
- Recipe Submitted by Cassata on 09/21/2014
Category: Potatoes, Spanish
Ingredients List
- 4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand
- 2 oz. thinly sliced serrano ham or prosciutto
- ¼ cup finely chopped canned piquillo peppers or pimentos
- 1 tbsp. thyme leaves
- 8 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. olive oil
Directions
1. Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes. Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.
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