Breakfast Week: Spanish Frittata

Spanish Frittata with orange slices, juice and hot sauce

A Spanish Frittata is a simple, nutritious and hearty breakfast packed with protein.

As I work with the children I tutor at a local elementary school, one thing I’ve discovered is that they oftentimes go to school without having a healthy, well-balanced breakfast. A lot of adults do the same thing. In both cases, starting the day without breakfast contributes to low blood sugar, minimal energy, frequent headaches, and other maladies that can be easily avoided. So this week, we’re going to present some easy and delicious breakfast recipes that you can make whether you’re staying at home or heading out the door, proving there’s just no good reason to skip breakfast!

We love this new take on the classic Spanish Tortilla. It pairs the classic recipe with new ingredients that turns it into a frittata that is portable and delicious. Eat it warm, or serve it cold. Either way, it is filled with nutritious goodies your family will love!

PREP: 10 minutes
COOK: 10 minutes

  • 3 small Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 jalapeno, seeded and chopped
  • 5 eggs, whisked
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • Cheddar cheese, shredded (optional)
  • Hot sauce (optional)

  1. Preheat broiler.
  2. In a large sauce pan, bring 1 quart of water to a boil. Stir in potatoes and cook for 5 minutes, boiling rapidly. Drain and set aside.
  3. Meanwhile, heat olive oil in an 8-inch cast iron skillet over medium heat. Add the onion, garlic and jalapeno, stir. Cook until softened, about 3 minutes.
  4. While the vegetables are sautéing, combine eggs, red pepper flakes, salt and pepper in a large bowl and whisk until smooth.
  5. Add the potatoes to skillet and stir. Spread vegetables evenly around the bottom of the pan. Pour the egg mixture over the vegetables and tilt skillet until egg is evenly distributed.
  6. Put the skillet under the broiler until eggs puff up like a soufflé, about 2 minutes. Edges of the frittata should be golden.
  7. Remove skillet from oven. Using a knife, loosen frittata from edges of pan and cut into four servings. Serve immediately and top with cheese and/or hot sauce, if desired.
  8. YIELDS: 4 servings

    © 2011 Jadeworks Entertainment.

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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