Filed Under: Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Breakfast, brunch, Dinner, eggs, Lunch, Potatoes, Pregnancy, Under 10 Mins

Spanish Potato Frittata

MEAL TWO: This yummy open-faced omelette is made with the leftovers of MEAL ONE, Chili-Bean Potatoes.

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February 19th, 2007

by Julia Aitken

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"We all loved this."
Moira M., Mom of Breighann, 10, Coleman, 7, and Magnolia, 3, Halifax.
Servings
4
Ingredients
  • 5 eggs
  • 2 tbsp (25 ml) water
  • 1/4 tsp each salt and black pepper
  • 1 baked potato (including skin) saved from Chili-Bean Potatoes recipe
  • 1 cup (250 mL) shredded extra-old cheddar cheese
  • 2 chopped green onions
  • 6 pitted and chopped black or green olives
  • 2 tsp (10 mL) butter
    • Directions
  • 1.

    In medium bowl, whisk 5 eggs, water, salt and black pepper. Cut reserved baked potato into small cubes (including skin); add to egg mixture, along with shredded extra-old cheddar cheese, green onions and olives. Preheat broiler to high.

  • 2.

    Heat butter in large non-stick skillet over medium heat (if skillet’s handle isn’t oven-proof, wrap it in double layer of foil); tilt skillet to coat bottom and sides with butter. Add egg mixture, spreading potatoes to distribute evenly.Cook for 3 to 5 minutes, until eggs are just set on bottom.

  • 3.

    Transfer skillet to lower rack of oven; broil for about 5 minutes until top is set. Cut frittata into wedges; serve at once.

    • Nutrients Per Serving
    per serving: 284 calories, 18.3 g fat, 281 mg calcium, 483 mg sodium, 13.9 g carbohydrates, 2.2 g fibre, 16.6 g protein; excellent source of calcium, good source of iron
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