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Spanish Potato Frittata

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Cuisine: Spanish
Prep Method: Pan Fried

Dish

Breakfast/Brunch

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 3

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium russet potato, diced
  • 1/2 white onion, diced
  • 6 whole eggs
  • 1/4 cup 1% milk
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste

Preparation

  1. In a medium skillet, heat the oil over medium heat.
  2. Add the potatoes and onion and cook, covered, for 20 to 30 minutes, until softened.
  3. In a separate bowl, whisk the eggs with the milk and parsley. Season with salt and pepper.
  4. Add the eggs to the potato/onion mixture and use a spatula to release the omelet so it doesn’t stick.
  5. Cover and cook over medium-low heat, until cooked through without burning the bottom. Broil the top to brown. Remove the frittata to a plate and cut it into wedges to serve.

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Recipe By: Chris Mohr, PhD, RD (Created exclusively for Potatoes USA)

Nutrition Facts Per Serving

Calories

265

Fat

14g

Sodium

209mg

Cholesterol

373g

Vitamin C

39mg

Carbohydrates

19g

Fiber

2g

Protein

15g

Potassium

561mg

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