It was hard to decide whether to call this a frittata (Italian) or tortilla (Spanish). To me, it’s more of a tortilla because of the potato, but I’m afraid that’s confusing because the Mexican tortilla is so much more familiar. In any event, the important thing is that Marc and I both loved this. It’s a lot more like Mark Bittman’s frittata than my usual frittata because there’s a lot less egg compared to the filling.
Potato & Broccoli Spanish Tortilla
4 cups diced cooked potatoes*
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 lb. frozen broccoli, thawed and chopped
8 eggs, lightly beaten
2 tablespoons milk
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1. Heat the oil in a large nonstick, ovenproof skillet over medium high heat. Add the potatoes, sprinkle with salt, and cook for 10 to 15 minutes, stirring frequently, until potatoes are lightly browned. (Turn the heat down if they’re browning too quickly so they don’t burn.)
2. Preheat the oven to 400 degrees. While the potatoes are cooking, in a large bowl, combine the eggs, milk and cheese. When the potatoes are browned, add the broccoli and stir to combine. Cook for two to three minutes, or until broccoli is heated through. Turn the heat down to medium low and add the egg mixture. Stir to combine well.
3. Transfer the skillet to the oven and cook for approximately ten minutes, or until mixture is bubbling at the sides and the top is lightly browned.
*I cooked the potatoes in the microwave, then cooled, peeled and diced them. The potatoes can be cooked 1 to 2 days ahead of time, and then stored in the fridge until you’re ready to make the tortilla.