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Cheddar Potato Frittata - Torta Espanola con Queso

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Cheddar Potato Frittata - Torta Espanola con Queso

Cheddar Potato Frittata - Torta Espanola con Queso

Marian Blazes

Traditional torta espanola is a classic Spanish tapa of potatoes and eggs, similar to the Italian frittata, cooked to perfection with a tricky flipping technique in a nonstick skillet. In Spain, this dish is often cut into small pieces and served as an appetizer, but it makes a great main course as well. Serve it with a salad for an easy weeknight supper.

The basic ingredients for this dish are staples - eggs, potatoes, onions, oil - but you can embellish a frittata with just about anything, such ham, bacon, vegetables, goat cheese, blue cheese, black beans, olives, etc. It's actually a great way to clean out the refrigerator.

The tricky flipping technique is authentic, but not absolutely necessary. I usually cook the torta in a cast iron skillet, (which browns and caramelizes things a bit more than a nonstick skillet), and then finish it off under the broiler.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4-6.

Ingredients:

  • 4 medium potatoes
  • 1 medium sweet onion
  • 1 clove garlic
  • 4-5 tablespoons olive oil
  • 1 medium bunch kale
  • 1 cup green peas
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Preparation:

  1. Peel the onion and slice it into thin slices. Place 1 tablespoon of olive oil in a 9 to 10 inch cast iron skillet (or similar oven-proof heavy skillet). Add the onion to the skillet, sprinkle with salt and pepper, and cook over low heat until the onion is golden brown and fragrant, about 8 minutes.

  2. While the onion is cooking, peel the potatoes and cut them into cubes about 1/2 inch on each side. Place them in a bowl of salted water and set aside.

  3. Mince the garlic. Remove the stems from the kale and slice the leaves into thin ribbons.

  4. Add the garlic, kale, and peas to the skillet with the onions and cook for several minutes, stirring, until the kale is wilted. Season vegetables with salt and pepper to taste. Remove vegetables from the skillet and set aside.

  5. Drain the potatoes and pat dry. Place 2 tablespoons of olive oil in the skillet and place over medium heat. Add the cubed potatoes and cook, stirring with a spatula often, until lightly browned and tender when pierced with a fork. Add more olive oil if potatoes stick to the pan.

  6. Preheat the oven to broil. Stir the vegetables in with the potatoes and lower the heat to medium low. Whisk the eggs together with the milk, 1/4 teaspoon salt, and some freshly ground black pepper. Pour the egg mixture over the potatoes and vegetables and cook mixture until edges set. (Tilt the pan from time to time to help distribute the egg mixture).

  7. Sprinkle the grated cheese and Parmesan over the top of the frittata, and place the skillet in the oven under broiler. Watch carefully and remove from the oven when the cheese is melted and the center is set.

  8. Slice into wedges for serving. Serve warm or at room temperature.

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