Spanish Potato & La Mancha Frittata

Ingredients:

  • 1/2 cup Ponce de Leon La Mancha cheese, grated

  • 2 medium potatoes, thinly sliced

  • 1/2 onion, thinly sliced

  • 4 large eggs

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon smoked paprika (optional)

  • Fresh parsley for garnish (optional)

Instructions:

  1. Heat one tablespoon of olive oil in a nonstick pan over medium heat. Add the sliced potatoes and cook for 5 minutes, stirring occasionally.

  2. Add the onions and continue cooking for another 5 minutes, until the potatoes are tender and slightly golden. Sprinkle with salt, black pepper, and smoked paprika (if using).

  3. In a bowl, whisk together the eggs and grated Ponce de Leon La Mancha cheese until combined.

  4. Reduce heat to low and pour the egg mixture over the potatoes and onions in the pan. Let cook undisturbed for 3–4 minutes, until the edges start to set.

  5. Use a spatula to gently loosen the frittata from the pan. Place a large plate over the pan and carefully flip the frittata onto the plate.

  6. Add the remaining one tablespoon of olive oil to the pan and slide the frittata back in, uncooked side down. Cook for another 3–4 minutes, until fully set.

  7. Remove from heat and let rest for 5 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.