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Spanish Potato and Three Cheese Frittata

  • Author: Tessa
  • Total Time: 1 hour 3 mins
  • Yield: 6 to 8 large portions 1x


If you can’t find saffron or just don’t want to shell out the cash for it, smoked Spanish paprika would also be delicious in this filling, cheesy frittata.


  • 2 T olive oil, divided
  • 2 medium Yukon gold potatoes, diced 1/2″ or just smaller (not peeled)
  • Kosher or sea salt
  • Ground black pepper
  • Large pinch of saffron (see notes)
  • 8 extra large eggs (about 10 large)
  • 1/4 C almond milk
  • 4 oz. garlic and herb or plain goat cheese, crumbled
  • 3 T finely grated parmesan
  • Up to 1/4 C of another harder cheese, finely grated (preferably a sheep’s milk, such a Manchego)
  • 1 T butter
  • 1/2 yellow onion, diced
  • 1/2 can California pitted black olives, sliced
  • 3 to 4 whole canned or jarred piquillo peppers, chopped small
  • 2 big handfuls mild greens (such as baby spinach)


  1. In a large (10 inch), oven-safe non-stick or cast iron skillet, heat 1/2 tablespoon oil over medium. Add half of potatoes, sprinkle with salt and pepper, and toss to coat. Pan fry potatoes for 15 to 20 minutes, stirring occasionally, as you prepare the other ingredients. When potatoes are browned and pierce easily with a fork, remove to a bowl. Repeat process with more oil and remaining potatoes, leaving any extra oil in the pan.
  2. Preheat oven to 375 degrees (F).
  3. Combine saffron with enough of the hottest tap water to cover (about a teaspoon). Allow to hydrate for a minute or two. In a medium bowl, whisk eggs, almond milk, all cheese, a small pinch of salt, a generous sprinkle of pepper, and the saffron mixture (water included) until combined. Set aside.
  4. Heat butter and last tablespoon of oil in the skillet over medium high and add onions. Cook until moderately browned, about 5 minutes. Add olives and peppers and cook until heated and any juices are gone. Add greens and cook until wilted, then stir potatoes back in. Reduce heat slightly, season with a little salt and pepper, and distribute veggies evenly in the pan. Pour egg mixture evenly over the veggies and return to medium high heat. “Jiggle” the pan while cooking for another 45 seconds, to help work the egg mixture down through the veggies.
  5. Place skillet just above center position in oven and bake 15 to 20 minutes, until puffed around the edges and nearly set in the middle. Cool in pan for 5 minutes, then use a small, thin spatula to loosen around the edge of the frittata. Tilt the pan about 45 degrees as you use a spatula to help slide the frittata out onto a cutting board or serving plate. Slice with a serrated knife just before serving warm or at room temperature.


To reduce prep time by 30 minutes, fry potatoes in advance and refrigerate. Alternatively, the smaller you cut the potatoes, the faster they’ll cook. You can also roast the potatoes in a hot oven on a sheet pan with olive oil, salt, and pepper to save time. I’ve tried both and achieved better golden color on the potatoes using the stovetop method.

If you can’t find piquillo peppers, substitute roasted red peppers.

To substitute smoked Spanish paprika, add the dried spice directly to egg mixture, without hydrating in water. Use about 1/2 teaspoon, unless you know you love the flavor and want a bit more.

To reheat frittata, it’s fastest (but not essential) to thaw it first. When making the fresh frittata, allow to cool, cut into quarters or smaller, and wrap each piece in foil. Open each piece slightly to vent, place on a baking tray, and heat around 300 degrees (F) until warmed through. To microwave, remove from foil and heat in 45 second intervals at 50% power.

  • Prep Time: 45 mins
  • Cook Time: 18 mins
  • Category: Breakfast/Brunch
  • Cuisine: Spanish