My Spanish Frittata with Potato recipe is packed full of flavor and completely fabulous. This breakfast casserole features custard-like eggs combined with spicy crumbled chorizo, pungent slices of red onions, tart sun-dried tomatoes, and cheesy shredded manchego – all baked in a thinly-layered potato crust.
Featured comment: Fabulous recipe! You can follow these instructions and use pretty much any filler ingredients!” – Laura
Comforting, filling and totally tasty, this potato frittata is perfect warm straight from the oven for brunch or breakfast-for-dinner. Or it’s just as satisfying cold for on-the-go lunches.
Update: This recipe for frittata potato was originally published in April 2015. I made edits to the content below to include more information about making this layered frittata with potato at home.
This frittata with potato — also known as a Spanish omelette — is my interpretation of a Tortilla Española. And it’s also my family’s current obsession. Honestly, they’ve been devouring a large slice for breakfast, lunch and dinner on repeat until it’s gone. Then, lovingly asking, “Will you make this again next weekend?” You just know this potato-crusted frittata is simply marvelous, and a real keeper, when they want an immediate repeat performance.
About this recipe for frittata potato
When it comes to the winter holidays, it feels like everyone always focuses on the turkey (or ham), the multitude of side dishes, and, of course, the desserts. However, if you’re hosting any of the big to-do’s this year, I have a secret for you: don’t forget breakfast!
The best way to keep well-intentioned scavengers from crowding your workspace in the hopes of getting pre-meal bites of tasty goodness? Give them something to nibble on that is entirely out of the way. This Spanish frittata with potato is just the thing.
This Spanish frittata recipe has a gorgeous texture – thinly sliced and perfectly crispy browned potatoes encrust a creamy, custardy frittata filled with scrumptious European flavors. With a perfect balance of salty, meaty, cheesy, savory, spicy, and sweet flavors, it’s the perfect make-ahead breakfast, brunch, or lunch for your hungry out of town guests.
Aside from being absolutely crave-worthy, this potato crust frittata is:
- Ready In Under An Hour – Plus, you only need 20 minutes of active prep to make this frittata potato recipe!
- Made With Only 10 Ingredients, several of which you probably already have on your holiday grocery list.
- Budget-Friendly. Stretching out expensive ingredients (like meat and cheese) with cheaper ingredients (like potatoes and eggs) is a surefire way to get all the flavor without fearing for your end-of-month statement.
- Make-Ahead & Freezer-Friendly – You already have enough going on when you’re entertaining. Make this recipe for frittata potato goodness up to 3 months before your guests even arrive!
What is a Spanish Frittata?
A Spanish tortilla — which is more like an omelette than the carby flatbread we know from Mexican cuisine — is very similar to a Spanish frittata. “Spanish omelette” is simply the English name for a traditional Spanish tortilla, otherwise known as a Tortilla Española.
What’s the difference between a Spanish tortilla, omelette, and frittata?
The main difference between them is how the eggs are finished cooking. Both the Spanish tortilla and frittata start with the eggs and filling being cooked in a frying pan on the stovetop. However, while the Spanish tortilla is flipped and finished on the stove, the Spanish frittata is finished in the oven.
Ingredients for spanish potato frittata
As promised, you don’t need a ton of ingredients to make this fabulous frittata potato recipe. Here’s what to grab:
- Russet Potato – I love the starchiness of russet potatoes for this frittata with crust. Regardless of what method you use to slice the potatoes (i.e. mandolin or chef’s knife), you will need to slice one lengthwise from tip to tail 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.
- Substitution: If you can’t get your hands on Russet potatoes, Yukon Gold potatoes are a great stand-in.
- Unsalted Butter – For delicious rich flavor and beautiful coloring on your potato crust.
- Substitutions: Feel free to swap in salted butter, but cut back on the added salt if you do. You can also use plant-based butter if you need!
- Cornstarch – To help the potato crust get nice and crisp and to help hold everything together.
- Substitutions: If you have a corn allergy, you’re welcome to use an equal amount of potato starch instead.
- Kosher Salt & Black Pepper – For seasoning.
- Eggs – For that wobbly, custardy filling.
- Substitution: While I haven’t tried it myself, reason leads me to believe that store-bought egg replacers like JUST Eggs will probably work just fine here.
- Half and Half – For a luscious mouthfeel.
- Substitutions: You can substitute milk or evaporated milk. Unsweetened, unflavored plant-based milk or non-dairy creamer can also be used.
- Smoked Paprika – To enhance the Spanish flavor profile.
- Substitutions: You’re also welcome to use sweet paprika, hot paprika, or ground chipotle powder.
- Manchego Cheese – For nutty, cheesy richness.
- Substitutions: While they won’t be traditionally Spanish, you’re welcome to swap in any other melty cheese like mozzarella, edam, comté, emmantaler, cheddar, gruyere, gouda, or havarti.
- Olive Oil – Just your normal cooking oil works great.
- Raw Spanish Chorizo – Not to be confused with Mexican chorizo. Make sure to remove the casing if you’re using links.
- Substitutions: Swap in any pork (or turkey or chicken) sausage you prefer, including Mexican chorizo or breakfast sausage.
- Sun Dried Tomatoes – I prefer using the kind that comes packed in oil because they are softer and richer (plus, that oil is flavoring gold!), but feel free to use the dried kind that comes in a bag.
- Substitution: Chopped and roasted red peppers are a pretty good alternative.
- Red Onion – For a bit of sweet piquancy.
- Substitution: White, yellow, or sweet onions can also be used.
Potato frittata variations
While I love this potato frittata oven-baked marvel just the way it is, there is always room for you to put your own stamp on things. Here are a few variations to consider:
- Optional Garnishes: Thinly sliced scallions and extra manchego cheese are nice additions in this recipe for frittata potato, but not necessary.
- Dairy-Free Frittata – Swap in your favorite plant-based milk and cheese substitutes.
- Other Fillings – If making this frittata Spanish isn’t high on your list of priorities, feel free to shake up the additions you make to the custard filling. Sautéed veggies, different cheeses, and other breakfast meats are all fair game. Mix and match to your heart’s content! (And if you come up with a real winner, make sure to let me know about it in the comments below or tag me in your social media posts so I can cheer you on!)
FAQ’s: frittata with potato
Are frittatas Spanish or Italian?
YES! Lol. These open-faced omelets (or crustless quiches, depending on how you look at things) have an Italian name, but the proximity of the countries (and the trade that happened between them) means there are definite overlaps in food traditions. While the Spanish would call this dish “tortilla,” the style of cooking it would also classify it as a frittata.
Are Spanish chorizo & Mexican chorizo the same thing?
They are both types of pork sausage, but the spices used are typically different. Also, most Spanish chorizo has been cured and is hard, like salami, whereas Mexican chorizo is typically ground and raw.
Can I make this Spanish frittata in advance?
To cook this Spanish frittata potato recipe in advance: Prepare potato crust through step 6. Allow potatoes to cool to room temperature and transfer the entire skillet to the refrigerator. When ready to cook, remove the skillet from the refrigerator and allow it to sit on the counter for 30 minutes. Transfer skillet to cold oven. Preheat the oven to 300 degrees F. When the oven reaches temperature, remove potatoes. Continue as directed in the 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 for up to a week.
Keep a close eye on the potatoes 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!
Serving frittata potato
Wondering what to serve with your Spanish frittata?
This potato crusted Spanish frittata is delicious served warm or at room temperature. Also, it eats like a hearty, complete meal since it is filled with proteins, fats, and carbohydrates. PSA: It’s super tasty when you dip it in a smidge of aioli!
However, you can also serve this potato crusted frittata as part of a larger tapas platter alongside other traditional Spanish appetizers. Alternatively, if you are looking to keep things on the lighter side, this potato frittata pairs excellently with a fresh, crisp green salad!
When should you serve this sun-dried tomato, manchego, and chorizo frittata?
If you’re like my family, it’s the ideal breakfast, brunch, lunch, post-work snack, and dinner LOL! Honestly, though, it really is perfect any time of day, any time of year.
Since you can enjoy this frittata slightly cool or warm, it’s also ideal for brown bag lunches, picnics and roadtrips. It’s also a great make-ahead dish, which makes it ideal for when your home is full of people for the holidays,
Storing potato egg frittata
Leftovers will keep well in a clean, airtight container in the fridge for up to 5 days.
You can also freeze this frittata potato recipe. To do so, bake the frittata according to the recipe below. Then, allow the frittata to cool completely to room temperature. Once cooled, wrap the frittata with plastic wrap, or slice and transfer to freezer safe, resealable bags. Store frittata potato in the freezer for up to 3 months.
When you’re ready to eat, allow the frittata to thaw in the refrigerator overnight. And then remove from the plastic wrap or bag. Finally, reheat in a moderately hot oven for 15-25 minutes, or until hot throughout. It’s also great straight from the fridge.
Alright, my egg-squisite readers! Let me know in the comments if you try this Spanish-inspired breakfast casserole. And remember, if your out-of-town family starts driving you up the walls, don’t crack up or do anything egg-streme. You’ve got this!
More breakfast casseroles with eggs!
Love this Spanish frittata with potato crust? Try these delicious egg breakfasts next:
- Breakfast Casserole Egg and Sausage
- Strawberry Breakfast Strata
- Pumpkin French Toast Casserole
- Baked Cinnamon French Toast
Recipes with potatoes!
- Ultimate Baked Potato Skins
- Asiago Rosemary Galette Potato
- Herby Potato Salad with No Mayo
- Crispy Greek Potato Wedges
- Mini Roasted Potatoes with Garlic
- Stuffed Mini Potatoes
- Steakhouse Potatoes Au Gratin
How to make a Potato Frittata recipe👇
- 1 Large Bowl (for rinsing and seasoning potatoes)
- 1 Colander (for draining potatoes)
- 1 Oven-safe Skillet (for baking frittata)
- 2 large Russet Potato – scrubbed; 1 sliced into 1/8’’ thick coins & the other sliced 1/8’’ 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); plus more for garnish
- 2 tsp Olive Oil
- 10 ounces Chorizo (remove and discard the casing if using links)
- ¼ Cup Sundried Tomatoes – roughly diced (drained, if packed in oil)
- ½ Red Onion - peeled and thinly sliced
- Optional Garnishes: Thinly Sliced Scallion, Chopped Fresh Parsley
- Preheat oven to 400 degrees F.
- Clean and Dry 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.
- Toss potatoes: 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.
- Grease pan: Add remaining 1 tablespoon of butter in a large (10-inch) cast iron or oven-safe skillet. Swirl to evenly coat the bottom of the skillet.
- Layer potatoes: 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 and tender.
- 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.
- And, Season and Whisk Eggs: In a medium mixing bowl, beat eggs with half and half and paprika. Season with remaining ¼ teaspoon salt and pepper. Set aside.
- Then, Assemble the Potato Frittata: Spread the chorizo and red onions evenly over the potatoes. Top with sundried tomatoes and remaining ¾ cup cheese. Pour beaten egg mixture over top.
- Bake: 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.
- Serve: Slice and serve warm or at room temperature.
- Baking potato frittata: Keep a close eye on the potatoes when par-cooking to prevent them from burning. If they are browning faster than you like, you may need to lightly tent them with foil before 15 minutes as directed in the recipe. Every oven cooks differently - keep an eye on them!
- Make ahead instructions:
- Prepare the recipe through step 6, par-baking the potato crust. Then, allow the potato crust to cool (IN THE PAN) to room temperature. Finally, cover and transfer the entire skillet to refrigerator.
- When ready to cook, remove skillet from refrigerator and allow to sit on counter for 30-45 minutes (to remove the chill). After at least 30 minutes have passed, place your skillet of potatoes into your cold oven. Close the door and preheat the oven to 300 degrees F. When oven reaches temperature, remove the potatoes from the oven and continue as directed in recipe above.
- Tip: 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.
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