Spanish Frittata


  • 2 tablespoons fresh parsley
  • 6 large eggs
  • 1 medium onion
  • 3 tablespoons olive oil
  • 1 large russet potato
  • 1 large red bell pepper
  • 1 tablespoon fresh thyme
  • + 2 more ingredients
    • ½ cup grated Parmesan cheese
    • 2 tablespoons capers

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, ab...

View full recipe at Epicurious


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