How many calories are in Spanish Frittata?

One serving has 268 kcal. The recipe makes 4 servings (4 ounce each).

How much protein is in Spanish Frittata?

12 g of protein per serving, with 35 g of carbohydrates and 9 g of fat.

What do I need to make Spanish Frittata?

6 ingredients: 2 russet potatoes (scrubbed), 6 eggs, 2 teaspoons vegetable oil, 1 medium yellow onion (peeled and chopped), 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper.

Spanish Frittata

Name: Spanish Frittata
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 russet potatoes (scrubbed); 6 eggs; 2 teaspoons vegetable oil; 1 medium yellow onion (peeled and chopped); 1/2 teaspoon Kosher salt; 1/4 teaspoon black pepper

This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfas.

268kcal per serving

12 gprotein

35 gcarbohydrates

9 gfat

4servings (4 ounce)

· Cook: 30 min

Ingredients

2 russet potatoes (scrubbed) nutrition facts
6 eggs nutrition facts
2 teaspoons vegetable oil nutrition facts
1 medium yellow onion (peeled and chopped) nutrition facts
1/2 teaspoon Kosher salt nutrition facts
1/4 teaspoon black pepper nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	268 kcal
Total fat	9 g	12%
Saturated fat	2 g	10%
Cholesterol	279 mg	93%
Sodium	395 mg	17%
Total carbohydrates	35 g	13%
Dietary fiber	5 g	18%
Total sugars	3 g
Added sugars	0 g	0%
Protein	12 g	24%
Vitamin D	1 µg	5%
Calcium	64 mg	5%
Iron	3 mg	17%
Potassium	907 mg	19%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 1 cup

Directions

Preheat the oven to 400 °F.
Put the potatoes in a non-stick skillet on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
Return the skillet on the stove and turn the heat to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
Slice into 4 wedges. Serve warm.

Notes

Learn more about: Potatoes Onions

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/spanish-frittata, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.