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Potato Frittata

Tortilla de Patatas (potato omelet) is a traditional Spanish tapa, which maybe why our version of it pairs so perfectly with our Romesco sauce (also a Spanish delicacy). We've added Romesco into the whisked eggs to imbue the entire dish with roasted pepper flavor and popped in a few cherry tomatoes for fun.

Chef Tip: You can make the potatoes ahead of time and plunk them in when it's time to bake. You can also add in some fresh spinach or asparagus for a little more nutritional punch.



Step 1

Preheat the oven to 325°F

Step 2

In a saucepan, cover the potatoes with water and a hefty pinch of salt and bring to a boil. Cook for 12-15 minutes, till tender. Remove the potatoes and cut them in half.

Step 3

Heat a medium ovenproof pan over medium-high heat and coat the pan with a glug of olive oil. Add the tomatoes and a pinch of salt

Step 4

Meanwhile, in a large bowl, whisk 12 large eggs with a squeeze (about ¼ pouch) of Romesco, and a pinch of salt

Step 5

Once the tomatoes are bright and starting to blister, lower the heat and add the eggs to the pan. Using a flexible spatula, gently fold the eggs from the edges into the center to prevent the edges from cooking too quickly. Remove the pan from the heat when the eggs begin to set and the top is still a little runny

Step 6

Nestle the potatoes into the egg then transfer the skillet to the oven for 5 minutes

Step 7

Sprinkle the frittata with cheese— and broil for about 3-5 minutes till the top has a nice, bubbly crust

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…

This recipe is also great with our Herby Chimichurri sauce.

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