Banana and Potato Frittata with a Twist
This unique frittata combines the sweetness of bananas with the savory goodness of potatoes for a delightful twist on the classic Spanish tortilla.
Ingredients
Serves 4-6:
- 3 tablespoons olive oil
- 1 medium potato peeled and diced into 1/2-inch pieces
- Salt and freshly ground black pepper to taste
- 2 ripe bananas peeled and sliced into 1/8-inch rounds
- 4 large eggs
Instructions
Sauté the Potatoes:
- In a non-stick oven-safe skillet, heat the olive oil over medium heat.
- Add the diced potatoes, season with salt and freshly ground black pepper, and cook until they are tender and lightly browned, about 15 minutes.
- Transfer the cooked potatoes to a plate lined with paper towels to drain.
Add the Bananas:
- In the same skillet, add the banana slices and cook until they are lightly browned.
- Transfer the bananas to the plate with the potatoes, allowing them to drain and cool.
Prepare the Frittata Mixture:
- In a bowl, beat the eggs and season with a pinch of salt and freshly ground black pepper.
- Add the sautéed potatoes and banana slices, gently stirring to combine.
Cook the Frittata:
- Return the skillet to the stove over medium heat and add any necessary oil.
- Pour in the frittata mixture, distributing it evenly.
- Cook until the edges and bottom begin to set.
Broil the Frittata:
- Preheat your oven’s broiler.
- Place the skillet under the broiler and cook until the top is set and slightly browned, about 3-4 minutes.
Serve:
- Once the frittata is fully cooked and slightly browned on top, cut it into wedges and serve hot or at room temperature.
Notes / Tips / Wine Advice:
Enjoy this Banana and Potato Frittata with a Twist for a unique combination of flavors that will surely surprise your taste buds. It’s a delightful and memorable dish inspired by the Canary Islands!
