Teach You How To Make So Famous Spanish Frittatas

Great for breakfast, lunch, or dinner, Spanish frittatas are only limited by your imagination. Though eggs and potatoes are the only ingredients you need, try adding sausage, leeks and spinach to one or smoked salmon, fresh dill and chives to another.

Serve with a garlic aioli, sour cream or crème frâiche for a snack or appetizer. The great thing about frittatas is that you can make them ahead and just heat them up when you're ready to eat.

Ingredients:

• 3 tablespoons olive oil
• 2 medium potatoes, peeled, thinly sliced
• 2 medium zucchini, sliced twice as thick as potatoes
• 1 medium shallot, thinly sliced
• 1 large red bell pepper, roasted, seeded, and sliced
• 1 Tbsp chopped fresh thyme
• 1 tsp red pepper flakes
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp chopped fresh parsley
• 2 Tbsp drained capers

Instructions:

1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Layer half the potatoes, zucchini, shallots and bell pepper. Season with salt and pepper, repeat layer and cook until potatoes are tender and lightly browned, stirring and flipping frequently to avoid any burning, about 20 minutes.
2. Remove from heat, sprinkle and toss with thyme and red pepper flakes. In a large bowl whisk eggs, season with salt and pepper. Add potato mixture to eggs. Wipe pan clean and add remaining tablespoon of oil to pan. Pour in mixture and sprinkle with cheese and capers. Reduce heat to medium and cook until eggs are slightly firm, about ten minutes.
3. Heat broiler in oven to 450 degrees, place pan under broiler until lightly brown on top. Remove, sprinkle with parsley and let stand for five minutes. Cut into wedges and serve warm with crème frâiche or plain yogurt.