Andalusian frittata

Ingredients

• 6eggs
• 600 gpotatoes
• 2 largeonions, preferably white
• 100 glard
• 50 ggrated Grana cheese
• 2–3 tbsp olive oil or 2 knobs of butter, for fryingextra-virgin olive oil or butter
• to tastesalt
• to tastepepper

Instructions

1. 1

   Boil the potatoes

   Wash and peel the potatoes, then boil them in salted water for 15–20 minutes. Drain and cut them into cubes. Peel, wash and finely chop the onions.

2. 2

   Cook the filling

   Finely chop the lard and brown it in a hot frying pan without adding any other fat. Turn off the heat as soon as it begins to sizzle. Add the onions and cook until golden, then add the potatoes and let them take on the flavour for a few minutes.

3. 3

   Mix the eggs

   Break the eggs into a small dish first to check their freshness, then put them in a bowl and beat briefly. Stir in the Grana, potatoes, onions and lard, and season with salt and pepper.

4. 4

   Heat the pan

   Add 2–3 tablespoons of oil or 2 knobs of butter to an iron or non-stick frying pan. Heat it, then pour in the egg mixture.

5. 5

   Spread the mixture

   Tilt the pan in a circular motion so the egg mixture covers the base evenly.

6. 6

   Cook the first side

   Cover the pan and cook over a low heat, shaking it several times. Move the pan around over the flame as it cooks so the frittata colours evenly.

7. 7

   Check it releases

   When the frittata comes away from the base of the pan, it is ready to turn. If needed, loosen it from the sides with a small spatula.

8. 8

   Turn the frittata

   Place a plate or lid over the pan, hold it firmly in place and invert the frittata onto it.

9. 9

   Cook the other side

   Return the pan to the heat and add a drizzle of oil or a small piece of butter. Slide the frittata from the plate back into the pan to cook the other side.

10. 10

    Serve hot

    When cooked through, slide the Andalusian frittata onto a serving plate and serve it hot.

What is an Andalusian frittata?

A frittata is an egg dish cooked in a pan, often with other ingredients mixed through it. This version is described as typical of Andalusian cuisine in Spain, pairing potatoes and onions with lard and grated Grana.

The potatoes make it substantial, while the lard first browns the onions and then flavours the egg mixture. Cooking the frittata on both sides gives it a set centre and a browned outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 17g protein, 33g carbs, 44g fat.

The potatoes provide most of the carbohydrates, while the eggs and Grana contribute protein. Lard and the added oil or butter account for much of the fat, with further fat from the eggs and cheese. Balance a serving with salad or vegetables, which add freshness without making the plate feel as rich.

Preparing the potatoes and onions

Potatoes: boil them until tender enough to cube, then drain them well so excess water does not dilute the eggs.

Onions: chop them finely so they soften and brown evenly in the rendered lard. Add the potatoes after the onions have turned golden, and give them a few minutes to absorb the flavour.

Building the egg mixture

Eggs and cheese: beat the eggs only briefly, then combine them with the Grana and cooked filling. The cheese brings a savoury, salty note, so season the mixture thoughtfully.

Lard: brown it in the hot pan without extra fat, and stop as soon as it begins to sizzle. This creates the cooking fat for the onions and adds flavour throughout the frittata.

Cooking it evenly

Low heat: once the mixture is in the pan, cover it and cook gently. Shaking the pan and changing its position over the flame helps the base cook evenly rather than colouring in just one spot.

Release: wait until the frittata moves away from the pan before turning it. Ease any stuck edges free with a spatula rather than forcing the centre loose.

Turning without breaking

Plate: choose a plate or lid that covers the pan and hold it firmly while you invert the frittata. Keep your grip secure, as the pan and its contents will be hot.

Second side: add a little oil or butter to the pan, then slide the frittata back in from the plate. This finishes the other side without needing to lift it directly.

When it is ready

The method gives no fixed cooking time for the frittata in the pan, so use the stated cues: an evenly coloured surface and a frittata that releases from the base. After turning, let the second side cook through before sliding it onto the serving plate.

Serve it hot as directed. A simple green salad or cooked vegetables make a fresh accompaniment to the rich, savoury filling.

Recipe notes & tips

• Drain the boiled potatoes thoroughly before cutting them into cubes.
• Let the onions turn golden before adding the potatoes.
• Beat the eggs briefly, as the recipe directs, rather than whipping them for a long time.
• Keep the heat low while the covered frittata cooks.
• Use a plate wider than the pan when turning the frittata.
• Add only a small drizzle of oil or a small piece of butter before cooking the second side.

Variations

• White onions: use the preferred white onions for a gentle, sweet flavour.
• Butter finish: choose butter instead of olive oil in the pan for a richer taste.
• Pepper: add a little more freshly ground pepper for a sharper seasoning.
• Cheese: adjust the Grana slightly to suit your preferred savouriness.
• Vegetable side: serve with a crisp salad or cooked vegetables for contrast.

Common mistakes to avoid

• Wet potatoes: drain them well after boiling so excess water does not thin the egg mixture.
• Burnt lard: switch off the heat as soon as it starts to sizzle, then add the onions.
• Rushed onions: cook them until golden before adding the potatoes.
• High heat: keep the pan over a low flame so the base does not brown too quickly.
• Early turning: wait for the frittata to release from the base, loosening the edges with a spatula if needed.
• Loose grip: hold the plate firmly over the pan before inverting it.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a frying pan over low heat or in the microwave until hot throughout; the texture is best soon after cooking.

Frequently asked questions