Food Recipes Cheesy Potato Frittata There are so many delicious things going on in this easy and delicious frittata. Borrowing from the style of classic tortilla Española (aka a Spanish tortilla) this recipe combines potatoes and onions with custardy eggs. Breaking from tradition, there’s a generous glug of heavy cream to up the richness and roasted red peppers that add tartness and complexity to the mix. Finally, you’ll top the whole thing off with salty Manchego cheese to create a delicious, salty crust. Pro tip: Keep an eye on the potatoes when boiling them—you want to pull them out when they’re just tender so they don’t overcook in the next step. Enjoy with a zesty side salad, or do like they do in Spain and stuff it in a baguette for a satisfying sandwich. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on April 15, 2020 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 40 mins Total Time: 1 hrs 10 mins Yield: 8 serves Ingredients 5 Yukon Gold potatoes, peeled and thinly sliced (4 cups) 1 tablespoon plus 2½ teaspoons kosher salt, divided 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large yellow onion, sliced 12 large eggs 1 cup heavy whipping cream 1 12-ounce jar roasted red bell peppers, drained and chopped ½ teaspoon freshly ground black pepper 8 ounces Manchego cheese, grated (2 cups), divided Directions Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside. Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more. Meanwhile, whisk eggs, cream, bell peppers, black pepper, half the cheese, and remaining 2 teaspoons salt in a large bowl until well combined. Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired. Chef's Notes Make it a day ahead and refrigerate! Print