Spanish frittata with potatoes and green peas Recipe
A fluffy, golden, Spanish-style frittata packed with potatoes, peas, and the aroma of olive oil. It’s somewhere between an Italian frittata and a Spanish tortilla, but lighter and more vegetable-forward. Perfect as a late weekend breakfast or a dinner that’s delicious both warm and cold.
This frittata combines the best of Italian and Spanish traditions: the richness of eggs and potatoes with plenty of vegetables and olive oil. It’s easy to make, looks impressive on the table, and is just as good freshly baked as it is the next day, making it ideal for meal prep or entertaining.
Chef's tips
Don’t overcook the potatoes at the boiling stage—they should keep their shape in the pan and in the oven. When baking, keep an eye on the frittata in the last minutes: every oven is different, and overbaking can make it dry. A slightly wobbly center will finish setting as it rests out of the oven.
How to serve
Serve the frittata as a main dish with a fresh salad and crusty bread. It also works well as part of a brunch spread, cut into small squares and served on a platter. For a more Spanish feel, add olives, marinated peppers, and a simple aioli on the side.
Ingredients
- eggs - 6 pieces
- potatoes - 400 g
- green peas - 150 g
- onion - 1 piece
- bell pepper - 0.5 pieces
- yellow cheese - 60 g
- milk - 50 ml
- olive oil - 3 tablespoons
- sweet paprika - 0.5 teaspoons
- chives - 2 tablespoons
- salt
- black pepper
Preparation
- Peel the potatoes and slice them into thin half-moons. Put them into a pot with cold, lightly salted water, bring to a boil and cook for 8–10 minutes, until tender but not falling apart. Drain and set aside to cool slightly.
- Slice the onion into thin feathers and dice the bell pepper into small cubes. Grate the cheese on a fine grater. Place the frozen peas in a sieve and pour hot water over them to defrost, then drain well.
- In a large, heavy-bottomed frying pan (ideally one that can go into the oven), heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper and fry for 5–7 minutes, until softened and slightly translucent.
- Add the cooked potatoes and 1 tablespoon of olive oil, gently toss and fry for another 3–4 minutes, until the potatoes are lightly browned on the edges. Finally, add the peas, stir, and remove the pan from the heat.
- In a bowl, whisk the eggs with the milk, then add the grated cheese, smoked paprika, chopped chives, a pinch of salt, and pepper. Mix until the mixture is uniform.
- Preheat the oven to 180°C (top and bottom heat). Spread the vegetables in the pan in an even layer. Pour in the egg mixture and gently shake the pan so the eggs flow between the potatoes.
- Place the pan in the oven and bake for 12–15 minutes, until the top is set, slightly puffed, and springy to the touch. If you don’t have an ovenproof pan, transfer everything to a greased baking dish.
- Remove the frittata from the oven and let it rest for 5 minutes to firm up slightly—this makes it easier to slice. Serve warm or at room temperature, cut into wedges.
Storage
Kawałki frittaty przechowuj w lodówce w zamkniętym pojemniku, najlepiej oddzielone papierem do pieczenia. Możesz je też zamrozić, owinięte folią, do 2 miesięcy; rozmrażaj w lodówce i podgrzewaj w piekarniku lub na suchej patelni pod przykryciem.
