Make-Ahead Spanish Frittata

Ingredients for Make-Ahead Spanish Frittata

• 900g Yukon Gold potatoes, unpeeled, cut into 1/2" pieces

• 4 shallots, thinly sliced crosswise

• 1/2 teaspoons smoked Spanish paprika

• 60ml extra-virgin olive oil, plus more for pan

• 2 3/4 teaspoons kosher salt, divided

• 12 uova grandi

• 240ml di panna acida

• 2 cucchiaini di senape di Digione

Preheat oven to 204°C. Toss potatoes, shallots, paprika, 60ml oil, and 1 1/2 teaspoons salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30–35 minutes. Let cool slightly. Reduce oven temperature to 163°C.

Whisk eggs, soured cream, mustard, and remaining 1 1/4 teaspoons salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don’t worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until centre is just set, surface is puffed, and edges are lightly golden brown, 30–35 minutes. Let cool at least 30 minutes.

Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.

Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.

Avvertenza

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