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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a 12-inch skillet over medium heat. | 2. Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper. | 3. Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper. | 4. Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes). | 5. Sprinkle the thyme over and then cool slightly. | 6. In a bowl whisk eggs with cream, and season with salt and pepper. | 7. Add the potato mixture to the eggs and whipe the skillet clean. | 8. In the same skillet, heat about 1 tablespoon oil over medium-low heat. | 9. Pour the egg/potato mixture into the skillet. | 10. Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes). | 11. Slide the frittata onto a platter. | 12. Sprinkle with parsley and capers. | 13. Cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
butter	2	tablespoons		171.0	7.857	5.343	14.4
russet potato	1		peeled sliced	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
red bell pepper	1		seeded sliced	-	-	-	-
thyme	1	teaspoon	chopped dried	0.8079999999999999	0.1956	0.0445	0.0134
egg	6			429.0	2.16	37.68	28.53
half	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.