Easy Spanish Style Frittata Recipe | Inspired by a Spanish Potato Tortilla Recipe (Tortilla Española), this frittata recipe combines potatoes, capsicum/bell peppers, peas and creamy feta cheese to create a delicious vegetarian frittata that is a great healthy breakfast, lunch or dinner. Perfect for meal prep days, this make-ahead frittata can be frozen to defrost, heat and eat later.
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Click to pin this recipe on Pinterest!
This time of year is the busiest social time of the year for me - and probably for you too.
Friends and family have time off work, there’s an endless string of barbecues and get togethers and your calendar seems to be totally full.
Being a coeliac means I can’t just eat anywhere, anytime like other people - so recipes like this make it easier for me to grab a quick lunch or dinner before heading out, or is something I can easily bake and take with me to share with friends for a lunch or brunch event.
Read more and get the recipe here >>
This Spanish Style Frittata is super filling - and super delicious. Inside this tasty Frittata you’ll find sautéed onion and capsicum (bell peppers, US friends!), peas, creamy feta cheese, potatoes and so much flavour.
Add in some sautéed chorizo or whatever veggies you have in the fridge and you have a delicious meal you can eat for breakfast, lunch or dinner.
Spanish Style Frittata Recipe with Potato, Capsicum and Feta
Yield: serves 4-6
prep time: 10 Mcook time: 35 Mtotal time: 45 M
Easy Spanish Style Frittata Recipe | Inspired by a Spanish Potato Tortilla Recipe (Tortilla Española), this frittata recipe combines potatoes, capsicum/bell peppers, peas and creamy feta cheese to create a delicious vegetarian frittata that is a great healthy breakfast, lunch or dinner. Perfect for meal prep days, this make ahead frittata can be frozen to defrost, heat and eat later. Add a little extra oomph with sautéed chorizo or whatever vegetables you have in the fridge.
ingredients:
- 2 1/2 cups diced and peeled potato, steamed or boiled*
- 1 red onion, finely diced
- 1/2 red capsicum/bell pepper, sliced
- 2 cloves garlic, crushed
- 1 tsp olive oil
- 8 eggs
- 2 tbsp greek yogurt
- 1/2 cup milk
- ~1 cup feta cheese, crumbled
- 2/3 cup frozen peas
- Salt and pepper, to taste
instructions:
How to cook Spanish Style Frittata Recipe with Potato, Capsicum and Feta
- Preheat your oven to 180C/355F.
- Line a baking dish with baking paper and set aside (I used an 8x11" dish).
- Saute onion, capsicum, garlic and oil in a saucepan until softened and cooked through. Leave to cool slightly.
- In a mixing bowl, add your eggs, yogurt and milk and mix until combined.
- Add in all of your remaining ingredients, season to taste and bake for 30-35 minutes or until cooked through and golden on top.
- Allow to cool slightly before slicing and serving.
- This frittata will keep in the fridge in an airtight container for 2-3 days or can be frozen to defrost and reheat later.
NOTES:
*I cook my potatoes until they're only just cooked so they're not too soft - but also cooked all the way through in the frittata. If you want to add texture or have leftover roasted potatoes, you can also use roasted potatoes in this recipe instead of steamed or boiled potatoes.
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