Spanish Potato and Egg Frittata

Name: Spanish Potato and Egg Frittata
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 Tbsps butter; 2 Tbsps capers (optional but good to use); 6 larges eggs; 59 milliliters chopped fresh parsley; 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped; 2 Tbsps oil; 1 medium onion, thinly sliced; 118 milliliters grated parmesan cheese (or to taste); 1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper); 1 large russet potato, peeled and thinly sliced; 4 servings salt and pepper; 3 Tbsps whipping cream or 3 tablespoons half-and-half

The recipe Spanish Potato and Egg Frittata could satisfy your European craving in about 40 minutes. This recipe makes 4 servings with 359 calories, 15g of protein, and 27g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have butter, russet potato, whipping cream, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet.