Spanish-Style Potato Frittata with Roasted Peppers & Garlic Aioli
Breakfast

Spanish-Style Potato Frittata

with Roasted Peppers & Garlic Aioli

40 MIN
$24.99 4-6 Servings
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From the Test Kitchen

Kickstart your day with this delicious, robust frittata, which features tender potato rounds, roasted red peppers, chipotle butter, and more—cooked in a skillet with creamy eggs until firm and ready to slice and enjoy.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Spanish-Style Potato Frittata with Roasted Peppers & Garlic Aioli
Title
  • 4 Pasture-Raised Eggs
  • 1¼ lbs Potatoes
  • 1 Yellow Onion
  • 1 oz Tomato Chipotle Flavored Butter
  • 2 Tbsps Mayonnaise
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 2 oz Sliced Roasted Red Peppers
  • ¼ cup Cream
  • 3 Tbsps Pepper Sofrito

Spanish-Style Potato Frittata

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the aioli

Meanwhile, halve, peel, and thinly slice the onion. Peel 2 cloves of garlic. Thinly slice 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Roughly chop the parsley leaves and stems. Crack the eggs into a bowl; add the cream (shaking the packet before opening). Season with salt and pepper; beat until smooth. In a separate bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper.

Prepare the remaining ingredients & make the aioli
Start the frittata
3 Start the frittata

Lightly grease the sides of an 8- or 10-inch oven-safe pan (cast iron, if you have one). In the pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the sliced garlic, peppers, and pepper sofrito. Cook, stirring frequently, 1 to 2 minutes, or until combined. Carefully add the roasted potatoes and butter. Cook, stirring frequently, 1 to 2 minutes, or until combined and the butter is melted. Arrange the potatoes in an even layer.

4 Finish the frittata & serve your dish

Add the beaten eggs; gently swirl in until thoroughly dispersed. Reduce the heat to low. Cover the pan and cook, without stirring, 3 to 4 minutes, or until the bottom is set. Turn off the heat. Turn your oven to the broil function (or keep at 450°F if necessary); broil or bake the frittata 2 to 4 minutes, or until the top is set (when jiggling the pan, the frittata should no longer move; watch carefully so the eggs don’t burn). Remove from the oven. Serve the finished frittata topped with the aioli and chopped parsley. Enjoy!

Finish the frittata & serve your dish
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