Follow my blog with Bloglovin
I used to think that Frittatas were elaborate and difficult to make, but they’re not. I’ve always loved Spanish Tortillas or Spanish Omelets, which is very similar to a Frittata. Since I haven’t found a Spanish restaurant in Los Angeles that I love as much as my favorites in New York, I decided do make sure my had all of the fixings that I love in a Spanish Tortilla.
I love to add cheese, bacon, spinach and potatoes so it’s much like a hearty Sunday breakfast in one dish and best of all it’s gluten free!! It only takes a 20 minutes or so to prepare before cooking, then you assemble it and stick it in the oven and the magic begins. It is a great go to when you’re having a large number of guests to your house for a Saturday or Sunday brunch. You can make everything ahead of time and when guests start arriving, just put them in the oven and it will be hot and ready to eat in about 20-30 minutes.
I always like to pair my Frittata with a mimosa or bellini. I hope you enjoy this recipe as much as I do. Please let me know if you do try it.
The Perfect Frittata
- 2 tbsp of oil or ghee for cooking veggies
- Salt and freshly ground black pepper
- 12 large eggs
- ½ cup milk
- ¾ cup shredded cheddar/ monterey jack cheese mixture
- 1 medium onion sliced small
- 2 cups yukon gold potato uncooked, chopped small
- 2 cups spinach
- 4 pieces cooked bacon chopped small
- Preheat the oven to 350 degrees F.
- Beat together the eggs with some salt and pepper in a bowl. Stir in the cheese and set aside.
- In a large cast-iron skillet, add olive oil over medium-high heat. Add the potatoes and cook until slightly browned. Then add onion, stirring frequently, until soft and golden brown, several minutes. Add the spinach and cook until wilted. Then add the bacon until warm.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 20 to 30 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Slice into wedges with a long serrated knife.