Equipment
Ingredients
Frittata
- 15 ml olive oil, liquid
- 100 g onion, finely chopped
- 2 garlic, crushed
- 300 g potatoes, drained and sliced
- 8 eggs, room temperature
- 2 g salt
- 1 g black pepper
Paprika Mayonnaise
- 57 g mayonnaise
- 2 g smoked paprika
Assembly
- 4 tortilla wraps
- 4 roasted red peppers, sliced
- 60 g baby spinach
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 538 kcal
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 10 g
- Sugar
- 4 g
- Sodium
- 834 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 378 mg
- Potassium
- 819 mg
- Calcium
- 260 mg
- Iron
- 6.6 mg
- Magnesium
- 102 mg
- Phosphorus
- 472 mg
- Zinc
- 3.0 mg
- Vitamin A
- 339 mcg
- Vitamin C
- 130 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 102 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.60 mg
- Riboflavin
- 0.72 mg
- Niacin
- 4.1 mg
- Folate
- 181 mcg
- Water
- 198 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Sauté the chopped onion in olive oil over medium heat for 4 minutes until softened.
Add the crushed garlic to the pan and cook for 1 minute.
Add the sliced potatoes and fry for 6 minutes until they begin to brown and crisp.
Whisk the eggs, salt, and pepper in a large bowl until combined.
Stir the cooked potato and onion mixture into the whisked eggs until the potatoes are evenly coated.
Pour the mixture into a greased baking dish and bake at 200°C (400°F) for 15 minutes or until the eggs are fully set.
Remove from the oven and allow the frittata to cool for 15 minutes before cutting into 4 rectangles.
Combine the mayonnaise and smoked paprika in a small bowl.
Spread a portion of the paprika mayonnaise onto the center of each tortilla wrap.
Layer one frittata rectangle, sliced roasted peppers, and baby spinach onto each tortilla.
Fold in the sides of the tortilla and roll tightly into a wrap.
Chef's Notes
- For an extra crispy frittata, ensure the potatoes are well-drained and patted dry before frying. Don't overcrowd the pan when frying the potatoes to allow them to crisp up properly.
- Using canned roasted red peppers is a convenient shortcut, but for a more intense flavor, roast your own red peppers until the skins are charred, then steam, peel, and slice them.
- To ensure the wraps hold together well, don't overfill them. A tight roll is key to preventing ingredients from falling out during eating.
- The paprika mayonnaise can be made ahead of time and stored in the refrigerator. Adjust the amount of paprika to your preference for smokiness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil before freezing.
Reheating: Reheat in an oven at 180°C (350°F) or air fryer until the internal temperature reaches 74°C (165°F).
Troubleshooting
Frittata sticks to the baking dish
Cause: Insufficient oiling of the dish before baking.
Fix: Run a thin knife around the edges and under the frittata to loosen before lifting.
Prevention: Generously coat the baking dish with oil or use parchment paper.
Tortilla tears when rolling
Cause: Tortilla is too cold or dry.
Fix: Patch with a small piece of tortilla or wrap in foil to hold together.
Prevention: Briefly warm tortillas in a pan or microwave for 10 seconds to increase flexibility.
Cultural Context
This dish draws inspiration from the Spanish tortilla Española, a classic potato and egg omelet. The addition of roasted red peppers and smoky paprika echoes the bold flavors common in Spanish cuisine, often enjoyed as tapas or a light meal.
