Gluten-Free Potato Frittata
Potato frittata is basically an omelette with potato and eggs cooked gently in oil. This dish is traditionally served at room temperature and is a great meal anytime of the day,
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Spanish
cast iron frying pan
mandoline
- 4-5 medium sized potatoes , sliced very thin
- 1 cup avocado oil
- 2 shallots, finely chopped
- 7 large eggs
- 1/4 cup gruyere or swiss cheese
- 1/2 tsp dried dill
- 1/2 tsp dried thyme
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp green onions, finely chopped
In an oven-proof frying pan add about 2-3 Tbsp of avocado oil and heat to medium.
Add the potatoes, in batches and fry until they are golden brown.
Flip each potato slice adn fry other side.(This took 3 batches for me)
Remove potato slices and place on a paper towel lined plate.
Wipe the frying pan and add a Tbsp of avocado oil to pan.
Heat to low/medium and add the shallots.
Fry until they are lightly golden.
Add the potato slices back into the frying pan.
In a small bowl use a hand mixer and beat the eggs well.
Add the dried herbs to the eggs and pour mixture into the frying pan.
Cook on low/medium heat for about 3-4 minutes.
Preheat oven to broil.
Sprinkle the cheese over the eggs and place frying pan into the oven.
Watch carefully and broil for 3-5 minutes.
Use oven mitts to remove very hot pan from oven.
Let frittata cool and serve warm.
Keyword brunch, dinner, frittata, gluten-free, potato, spanish