Despite my egg yolk allergy, I love eggs. I could, and most definitely have, gobbled them up for breakfast, lunch and dinner. In the same day. And it was glorious. Maybe this is a food blogger problem, this crazy little thing I’m calling egg lovin’, because my buddy, Matt over at Real Food by Dad, recently just blogged about his love of all things egg related. I think it is their simplicity and versatility that makes them straight up egg-cellent. (Yes, I just wrote that #Dork4Life) You can pair them with bacon, pan-fry and pile them on buttered toast, poach and smother ‘em with hollandaise, hard boil and use them as a spoon for salsa, scramble and stuff ‘em in a half of avocado… limitless, wonderful possibilities.
However, my new favorite way to devour them is like this. Spanish Potato Crusted Frittata. Thinly sliced, crispy browned potatoes encrust a creamy frittata filled with scrumptious Spanish flavors. Spicy crumbled chorizo, pungent slices of red onions, chopped sundried tomatoes, and cheesy shredded manchego combine with custard like eggs to form my version of a Tortilla Espanola. And my rendition is packed full of flavor and completely fabulous. This frittata is well balanced in both texture: silky and creamy, yet crispy and slightly crunchy… and taste: salty, meaty, cheesy, savory, a tad spicy and a touch sweet. Overall, this dish is comforting, filling, and totally satisfying.
This spin on the Spanish frittata makes for a perfect brunch, which is exactly how Boy enjoyed it on day one, without really sharing. Okay, I was lucky to get a bite, without losing a finger or both hands. Boy then proceeded to eat the remaining slices for breakfast, lunch and dinner the next day, until there was none left. He then lovingly asked “Will you make this again next weekend?” You know this potato crusted frittata is marvelous, and a real keeper, when he wants a repeat performance, immediately.
While this Spanish potato crusted frittata recipe does have a few steps, none of them are difficult. And, if you have a mandolin, this dish is pretty easy-peasy to prepare. If you unfortunately do not own a mandolin, do not fret my pet. Simply use your chef knife to cut the potatoes as thin as possible. Regardless of what method you utilize to slice the potatoes, you will need to slice one lengthwise, into long strips, for the sides of the pan, and the other crosswise, into coins, for the base of the pan. I included a picture at the bottom of this post to show you how the crust should look once it is layered together*. Other than the potato crust, this dish can be whipped together quickly and easily. Should you wish to prepare this Spanish Frittata in advance, I included instructions on how to do so in the notes of the recipe.
*Below is how you want your raw slices of potatoes to be layered to form the crust
- 2 large Russet Potato – scrubbed; 1 sliced into ⅛’’ thick coins & the other sliced ⅛’’ thick lengthwise into long strips
- 3 TBS Unsalted Butter – melted and divided
- ½ tsp Cornstarch
- ½ tsp Kosher Salt, plus more to taste - divided
- Black Pepper, to taste
- 8 Large Eggs
- ½ Cup Half and Half (can substitute milk)
- ½ tsp Paprika (preferably smoked)
- 1 ¼ Cup Manchego Cheese – shredded and divided (about 5 oz)
- 2 tsp Olive Oil
- 10 oz. Chorizo – (casing removed if using links)
- ¼ Cup Sundried Tomatoes – roughly diced (drained, if packed in oil)
- ½ Red Onion- peeled and thinly sliced
- Garnish (optional):
- Thinly sliced Scallion
- Manchego Cheese - shredded
- Preheat oven to 400 degrees F.
- For the Potatoes: Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.
- Meanwhile, whisk 2 tablespoons of butter with cornstarch, ¼ teaspoon salt, and a pinch of pepper in a large sized mixing bowl. Add potatoes and gently toss to evenly coat.
- To Form the Potato Crust: Add remaining 1 tablespoon of butter in a large (10’’) cast iron skillet. Swirl to evenly coat the bottom of the skillet.
- Starting with the long potato slices, lay potatoes slightly overlapping up the sides of the cast iron skillet. Switch to working with the coin slices of potatoes. Start at the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato (and laying the coins over top of the long potato slices) until the bottom of skillet is entirely covered with one layer of potatoes. Once you have a full inner circle formed, sprinkle with ½ Cup of the cheese.
- Par Cook Potato Crust: Heat the cast iron skillet over medium heat and cook 5 minutes. Spray the top of the potatoes with nonstick cooking spray. Transfer skillet to oven and bake for 10-12 minutes, or until potatoes are soft.
- Meanwhile Cook the Chorizo: Heat olive oil in a sauté pan over medium heat. Add chorizo and season with salt and pepper. Cook, using a wooden spoon to break up the chorizo into small crumbles, until cooked through, about 5 minutes. Use a slotted spoon to remove chorizo to a paper towel lined plate.
- Add the sliced red onions to the pan and sauté until soft and translucent, about 3 minutes. Use a slotted spoon to transfer onions to plate with chorizo.
- For the Eggs: In a medium mixing bowl, beat eggs with half and half and paprika. Season with remaining ¼ teaspoon salt and pepper. Set aside.
- For the Frittata: Spread the chorizo and red onions evenly over the potatoes. Top with sundried tomatoes and remaining ¾ cup cheese. Pour beaten eggs over top.
- Transfer skillet to oven and bake for 15 minutes. Cover skillet with foil and continue to cook until eggs are just set, about 5 additional minutes. Remove from oven, keep covered with aluminum foil and set aside to allow residual heat to finish cooking eggs all the way through, about 5-10 minutes.
- Slice and serve warm or at room temperature.
1. Prepare potato crust through step 6. Allow potatoes to cool to room temperature and transfer entire skillet to refrigerator.
2. When ready to cook, remove skillet from refrigerator and allow to sit on counter for 30 minutes. Transfer skillet to cold oven. Preheat oven to 300 degrees F. When oven reaches temperature remove potatoes. Continue as directed in recipe above.
*You can also cook the chorizo and red onions in advance. Allow them to cool slightly, transfer to a container with a tight fitting lid and refrigerate.
*Keep a close eye on the potatoes when cooking, to prevent them from burning. You may need to cover them with foil before the 15 minutes as directed in the recipe. Every oven cooks differently!