Simplicity is at its best in this hearty egg dish. It’s perfect for a cold-weather brunch (see the menu) or as a light dinner dish, served with fresh bread, salad, and orange sections.

　　

Ingredients

4 servings

　　3 medium-large potatoes, preferably red-skinned

　　2 tablespoons light olive oil

　　1 large onion, chopped

　　4 eggs, beaten

　　Salt and freshly ground pepper to taste

　　Salsa for topping, optional

　　

Step 1

Microwave or bake the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice 1/4 inch thick.

　　

Step 2

Heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until lightly browned.

　　

Step 3

Combine beaten eggs with the potatoes and onions in a mixing bowl. Season with salt and pepper.

　　

Step 4

Heat the remaining 1 tablespoon oil in the same skillet. Pour in the potato mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

　　

Step 5

Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

　　

Step 6

Slide the frittata back onto the plate, let cool for a few minutes, cut into 4 wedges and serve at once, passing around some salsa for topping, if desired.

　　

Menu: A Hearty Winter Brunch

Step 7

Spanish Potato Frittata (this page)

　　

Step 8

Beer-Stewed Pinto or Pink Beans (page 116)

　　

Step 9

Warm flour tortillas

　　

Step 10

Sliced tomatoes and bell peppers

　　

Step 11

Tropical Fruit Medley (page 244)

　　

nutrition information

Step 12

Calories: 254

　　

Step 13

Total Fat: 12g

　　

Step 14

Protein: 10g

　　

Step 15

Carbohydrate: 24g

　　

Step 16

Cholesterol: 273mg

　　

Step 17

Sodium: 76mg

　　The Vegetarian 5-Ingredient Gourmet