45 min
Cottage Cheese Frittata with Tomatoes & Green Peppers
Creamy cottage cheese disappears into tender eggs while sweet tomatoes and sautéed green pepper make this skillet breakfast colorful, savory and meal-prep friendly.
Photo: Joy / Wikimedia Commons · CC BY 2.0
Vegetarian Dinners
Spanish Tortilla Española with Potato & Onion
Slow-softened potato and onion set inside a golden egg round that slices cleanly for brunch, tapas or a packable room-temperature lunch.
Directions
Slice evenly
Slice potatoes into uniform 1/8-inch rounds and onion into thin half-moons. A mandoline is efficient, but always use its hand guard and stop before the piece becomes too small to hold safely.
Confit potato and onion
Combine olive oil, potatoes, onion and 1 teaspoon salt in a 10-inch nonstick skillet. Cook over medium-low heat for 18 to 22 minutes, turning gently every few minutes, until potatoes are tender but not browned or falling apart.
Drain and rest
Set a heatproof colander over a bowl and drain the potato mixture for 5 minutes, reserving the oil. The oil can be cooled and refrigerated for another savory use.
Combine with eggs
Whisk eggs with remaining 1/2 teaspoon salt and pepper in a large bowl. Fold in warm potatoes and onion without breaking the slices, then rest 10 minutes so the egg settles between the layers.
Set the first side
Wipe the skillet, add 1 tablespoon reserved oil and heat over medium. Pour in the mixture, level the top and cook 4 to 5 minutes. Run a flexible spatula around the edge; the underside should be golden while the top remains loose.
Flip safely
Slide the skillet off heat. Place a flat plate wider than the skillet over it, hold both firmly with dry oven mitts and invert in one decisive motion. Slide the tortilla back into the skillet with 1 teaspoon more oil.
Finish and verify
Cook over medium-low heat 3 to 5 minutes until golden and the center reaches 160°F. For a firm, sliceable tortilla, continue to 165°F. Rest on a board for 10 minutes before cutting into six wedges.
Serve
Sprinkle with parsley if using. Serve warm or at room temperature with peppers or salad; do not leave the egg dish at room temperature longer than 2 hours.
Why this works
Why it worksGentle oil-poaching cooks every potato slice through without building a hard crust, creating the layered interior shown in the photograph.
Why it worksA 10-minute rest lets warm potatoes absorb seasoned egg so the tortilla binds cleanly instead of separating when flipped.
Why it worksAn instant-read thermometer removes the guesswork from the thick center while the short final rest firms each wedge.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon10-inch nonstick skilletA predictable release makes the thick potato-and-egg round safer to invert and slide back into the pan.See current options →
Compare on AmazonMandoline with hand guardUniform 1/8-inch potato slices soften at the same pace; always use the guard and stop early.See current options →
Compare on AmazonInstant-read thermometerCheck the thick center for the 160°F egg-safety target without overcooking the outer layers.See current options →
Swaps & notes
Easy swaps
- Use waxy red potatoes, peeled or unpeeled, and keep the slices the same thickness.
- Omit onion for a simpler potato tortilla; add 1/4 teaspoon extra salt to the egg mixture.
- Use a well-seasoned 10-inch carbon-steel skillet if you are confident eggs release from it; nonstick is the most forgiving choice.
Cook notes
- Total time includes a 10-minute egg-and-potato rest and a 10-minute rest after cooking.
- The flip involves hot oil and a heavy skillet. Use a flat plate with no raised rim, dry mitts and a clear counter; slide the tortilla rather than attempting a second airborne flip.
- Egg dishes should reach 160°F. Refrigerate promptly and avoid extended room-temperature service.
- Strain, cool and refrigerate the reserved olive oil; use within one week for sautéing vegetables or another tortilla.
Storage
Cool within 2 hours and refrigerate tightly covered for up to 3 days. Serve chilled or reheat wedges in a 300°F oven until 165°F. Freezing is not recommended because potato slices become watery.
Questions
Should Spanish tortilla be runny in the center?
Some traditional versions are soft-set, but this family recipe reaches at least 160°F for safe egg doneness and clean, packable slices.
Can I bake it instead of flipping?
After the first side sets, transfer the oven-safe skillet to a 375°F oven for 7 to 10 minutes. The top will be paler and the texture slightly firmer.
Is all the olive oil absorbed?
No. Most drains away after the potato and onion soften. The quantity provides even, gentle cooking, and the cooled strained oil can be reused for savory cooking.
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Spanish Tortilla Española with Potato & Onion
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1. Slice evenlySlice potatoes into uniform 1/8-inch rounds and onion into thin half-moons. A mandoline is efficient, but always use its hand guard and stop before the piece becomes too small to hold safely.
2. Confit potato and onionCombine olive oil, potatoes, onion and 1 teaspoon salt in a 10-inch nonstick skillet. Cook over medium-low heat for 18 to 22 minutes, turning gently every few minutes, until potatoes are tender but not browned or falling apart.
3. Drain and restSet a heatproof colander over a bowl and drain the potato mixture for 5 minutes, reserving the oil. The oil can be cooled and refrigerated for another savory use.
4. Combine with eggsWhisk eggs with remaining 1/2 teaspoon salt and pepper in a large bowl. Fold in warm potatoes and onion without breaking the slices, then rest 10 minutes so the egg settles between the layers.
5. Set the first sideWipe the skillet, add 1 tablespoon reserved oil and heat over medium. Pour in the mixture, level the top and cook 4 to 5 minutes. Run a flexible spatula around the edge; the underside should be golden while the top remains loose.
6. Flip safelySlide the skillet off heat. Place a flat plate wider than the skillet over it, hold both firmly with dry oven mitts and invert in one decisive motion. Slide the tortilla back into the skillet with 1 teaspoon more oil.
7. Finish and verifyCook over medium-low heat 3 to 5 minutes until golden and the center reaches 160°F. For a firm, sliceable tortilla, continue to 165°F. Rest on a board for 10 minutes before cutting into six wedges.
8. ServeSprinkle with parsley if using. Serve warm or at room temperature with peppers or salad; do not leave the egg dish at room temperature longer than 2 hours.