MAKE-AHEAD SPANISH FRITTATA
Steps:
- Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30-35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
- Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don't worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
- Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
- Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.
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Rowen Camryn
[email protected]I'm not a big fan of frittatas, but this Spanish frittata changed my mind. It's so flavorful and the texture is perfect. I love that it's also a great way to use up leftover vegetables.
Teana Taylor
[email protected]This is my new favorite frittata recipe! It's so easy to make and the flavors are amazing. I love the combination of potatoes, onions, and peppers. I'll definitely be making this again and again.
Erfat Official
[email protected]I made this Spanish frittata for a brunch party and it was a huge hit. Everyone loved the flavors and the texture was perfect. I'll definitely be making this again.
Ananta K.c
[email protected]This Spanish frittata is a great make-ahead breakfast or lunch option. It's also a great way to use up leftover vegetables. I love that it's so versatile and can be customized to your liking.
Aliyan Mustafa
[email protected]I've been looking for a good Spanish frittata recipe and this one is perfect! It's easy to make and the flavors are amazing. I love that you can customize it with your favorite fillings.
Ton Machielsen
[email protected]This Spanish frittata was easy to make and very tasty. I followed the recipe exactly and it turned out perfectly. I served it with a side of roasted potatoes and it was a hit with my family.
Tedogmi Aishatou
[email protected]I'm not a big fan of eggs, but I really enjoyed this Spanish frittata. The flavors were well-balanced and the texture was perfect. I'll definitely be making this again.
Agbor Mimi
[email protected]This Spanish frittata is a great way to use up leftover vegetables. I had some leftover roasted potatoes and zucchini, and they were perfect for this recipe. The frittata was hearty and satisfying, and it was a great way to start my day.
MRAHAD
[email protected]I was pleasantly surprised by how well this Spanish frittata turned out. I'm not a huge fan of frittatas, but this one was light and fluffy with a delicious flavor. I'll definitely be making it again.
monysing mdmonysing
[email protected]I've made this Spanish frittata several times now, and it's always a crowd-pleaser. The flavors are amazing and the texture is perfect. I highly recommend trying this recipe!
Julian Devorak
[email protected]This is one of my go-to recipes when I'm short on time. It's so versatile and can be served for breakfast, lunch, or dinner. I usually make a big batch on the weekend and then reheat slices throughout the week.
Atta ur Rehman
[email protected]I'm always looking for new and easy breakfast recipes, and this Spanish frittata fits the bill perfectly. It's quick to throw together and can be customized with your favorite fillings. I added some chopped spinach and feta cheese, and it was delicio
Naiemikram Naiemikram
[email protected]This Spanish frittata was a hit at our weekend brunch! It's packed with flavor and so easy to make. I especially love that you can make it ahead of time, which is perfect for busy mornings.