<< Back

Fritatta Espanola de Villarreal

1 medium potato diced in 1/2 inch cubes

1/2 cup of diced onions

3/4 cup of diced sweet bell peppers

6 medium to large eggs

1 clove garlic

2 TB olive oil

Feta cheese (optional)

1/4 cup of fresh parsley roughly chopped

Salt and pepper to taste

 

Pre-heat oven at 350 degrees. In a 10-inch (oven safe) skillet, heat olive oil over medium heat on the stove. Sauté garlic, potatoes, peppers and onions until onions caramelize. Add salt and pepper. In a separate bowl crack all eggs and slightly beat the eggs until consistency is uniform. Add the optional feta cheese to the eggs and pour the mixture into the skillet. Add the parsley. Place in the oven for 10-15 minutes.

Serve with slightly toasted pita bread.

Serves 4-5 people

CSA Snapshot

Mailing list sign-up