Paprika Potato Frittata

In Spain, they serve a thinner version of this dish called a tortilla. There are a lot of hands-on things for kids to do in this recipe--they can crack and whisk the eggs, grate the Parmesan and watch the eggs "grow" through the oven window!

Recipe by Rori Trovato; photo by Luca Trovato

Paprika Potato Frittata

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    1 tablespoon kosher salt 1/4 cup olive oil
    2 teaspoons black pepper 2 large russet potatoes, peeled and cut crosswise into 1/4-inch slices
    1 teaspoon garlic powder 8 large eggs
    1 1/2 teaspoons paprika 1/4 cup grated Parmesan cheese


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    • 1

      Preheat the oven to 400 degrees F.

    • 2

      Combine the salt, pepper, garlic powder and paprika in a small bowl.

    • 3

      In a large microwave-proof bowl, add the potatoes, olive oil and 3/4 of the spices. Mix gently. Cover the bowl with plastic wrap and microwave on high for 4 minutes. Using potholders to protect your hands, gently swirl the potatoes in the bowl without removing the plastic wrap, just to mix them up a bit. Return to the microwave for 3 to 4 more minutes until tender but not falling apart. Remove the plastic wrap from the bowl carefully, being cautious of the steam. Allow the potatoes to cool slightly.

    • 4

      Meanwhile, beat the eggs in a medium bowl with a whisk until well mixed.

    • 5

      Pour two tablespoons of the oil from the bowl with the potatoes into a 10-inch nonstick skillet (you can discard the rest of the oil). Place over a medium high flame and add the potato slices and then the beaten eggs. Cook for about 5 minutes until the sides start to set. Season the top with the remaining 1/4 of the spices.

    • 6

      Place the pan in the oven and bake for 12 to 15 minutes until very puffy and golden brown and the eggs are just set. Remove from oven (the eggs will deflate) and top with the cheese. Cut into wedges and serve.

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