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tortilla espanola recipe

Vegetable Frittata

You will need an oven safe, large, non-stick skillet for this recipe. *Use organic ingredients whenever possible. 

Servings 6 Servings


  • 1 each Yukon Gold potato sliced 1/8 inch thick (1/2 cup)
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1/4 each Yellow onion sliced thin
  • 1 each Zucchini small, sliced 1/8 inch thick
  • 1/2 each Red bell pepper sliced thin (1/2 cup)
  • 1 clove Garlic minced
  • 5 sprigs Thyme stems removed and chopped
  • 1 cup Baby spinach packed
  • 6 each Eggs beaten
  • TT Salt and Pepper


  1. Pre-heat oven 400 degrees.

  2. Place the sliced potato in a small pot, cover with cold water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender about 5-10 minutes. Strain and set aside.

  3. In a large non-stick skillet heat the olive oil on medium-high heat. Add the onion and a pinch of salt and sauté for a few minutes until soft. 

  4. Add the zucchini, bell pepper and another pinch of salt and cook another 5 minutes. 

  5. Add the garlic and thyme, cook one minute more and then add the cooked potatoes and spinach. When spinach is wilted down spread all of the vegetables into an even layer and add the beaten eggs. Season with salt and pepper and pop the whole pan in the oven. 

  6. Bake about 10 minutes or until eggs are set. If you are not sure if the frittata is ready insert a toothpick into the center. If it comes out clean the frittata is ready. 

  7. Let the frittata cool for a few minutes in the pan on top of the stove off the heat. Then place a cutting board over the top of the pan and invert the frittata on to the cutting board. Slice and serve or refrigerate for later.