This recipe is a take on a famous tapa from Spain: Tortilla de patatas.
With this recipe you can either make one large frittata using a 10-11 inch skillet or 4 small frittatas using a small 5 1/2 inch skillet. Small frittatas are easier to flip.
IF YOU HAVE NO EXPERIENCE FLIPPING A FRITTATA WE RECOMMEND YOU USE THE BAKING METHOD SPECIFIED IN THE COOKING INSTRUCTIONS.
Spanish Eggplant and Potato Frittata
Servings
4 Servings
Ingredients
- 6 whole large Yukon Gold Potatoes
- 1 whole large Spanish onion
- 1 cup Sabra Spanish Eggplant
- 1/2 cup Extra Virgin Olive Oil
- 8 whole large eggs
- 1 teaspoon sea salt or to taste
Instructions
- Peel and cut the potatoes into medium size, not too thick pieces.
- Slice the Spanish onion.
- In a large oven proof non stick skillet, heat 4 tbsp of olive oil.
- Cook the potatoes and onions at medium heat with 1 tsp salt or less to taste , until soft and tender. Carefully stir frequently, so it all cooks evenly. This can take 10-15 minutes or more.
- Remove from heat and let them cool slightly.
- While potatoes are cooking, take a cup of Sabra Spanish eggplant and put it in a food processor. Pulse it several times until all the eggplant pieces are very small.
- In the mean time, beat the eggs in a large bowl. Add the potatoes, Sabra Spanish Eggplant and mix well.
- Return skillet to heat and add remaining olive oil.
- Pour the egg/potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown. Place a plate of flat lid and cover the skillet. If making individual small tortillas, use 1 tbsp olive oil for each one and work with 1/4 of the mixture at a time. Put on oven mitts, this is very important!
- Remove skillet from heat source and secure the plate or the lid. Flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat.
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny. ENJOY! From May I have that recipe
- NOTE: Be very careful not to burn yourself while flipping the skillet. We recommend using oven mitts. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!
My market does not carry the Sabra Eggplant. They carry some other Sabra products. Tried to make my own, not sure how the taste compares. Came out good aside from that. I did bake it in the oven.
My supermarket does not carry the Sabra Eggplant. Tried to make my own. Dish was good. I baked it in the oven.
Served this tonight for supper with chicken that I cooked in tomatoe sauce. It was a really big hit.
This flavor profile is right up my alley. I had some friends over for lunch and served it. They all loved it too … and at the end of the afternoon I printed out copies of the recipe for each of them.
Thank you Leah. We are glad you and your husband enjoyed the recipe.
this dish was very tasty m made it for dinner and my husband really liked it
Henna, it was a typo. We are not Mormons, we are Jewish. We are not married to the same person. Thank you for noticing the typo. We just corrected it
Are you married to the same man? Are you Mormons? you write:
“we will go ahead and say it, we blame our husband for that one). Our parents are Lebanese – Syrian Jews”