My Spanish Frittata with Potato recipe is packed full of flavor and completely fabulous. This breakfast casserole features custard-like eggs combined with spicy crumbled chorizo, pungent slices of red onions, tart sun-dried tomatoes, and cheesy shredded manchego – all baked in a thinly-layered potato crust. 
Featured comment: Fabulous recipe! You can follow these instructions and use pretty much any filler ingredients!” – Laura
Comforting, filling and totally tasty, this potato frittata is perfect warm straight from the oven for brunch or breakfast-for-dinner. Or it’s just as satisfying cold for on-the-go lunches.

Update: This recipe for frittata potato was originally published in April 2015. I made edits to the content below to include more information about making this layered frittata with potato at home.  This frittata with potato — also known as a Spanish omelette — is my interpretation of a Tortilla Española. And it’s also my family’s current obsession. Honestly, they’ve been devouring a large slice for breakfast, lunch and dinner on repeat until it’s gone. Then, lovingly asking, “Will you make this again next weekend"” You just know this potato-crusted frittata is simply marvelous, and a real keeper, when they want an immediate repeat performance.
About this recipe for frittata potato 
When it comes to the winter holidays, it feels like everyone always focuses on ...