Spanish frittata – the original one

(Serves 4 – 6)

  • 8 baby Mediterranean potatoes
  • 45 ml butter
  • 1 red onion, halved and sliced
  • 1 red pepper, finely diced
  • 3 fresh sprigs of thyme’s stripped-off leaves
  • 6 eggs
  • 125 ml milk
  • Salt and freshly ground black pepper to taste
  • 30 ml capers

Heat oven’s grill. Make sure oven rack is in the middle of the oven. Boil potatoes until just soft. Let cool and peel. Cut in thick slices. Melt butter in a nonstick pan of about 24 x 4,5 cm of which the handle can go in the oven. Fry onion and pepper for about 5 minutes until just soft. Add thyme leaves and potato slices. Beat eggs and milk together and season with salt and black pepper. Lower the temperature. Pour egg mixture into pan with vegetables and stir very lightly. Put pan in oven when eggs start to set. Leave under the element for 5 minutes until eggs have set and puffed up. Take out and let stand for 5 minutes before sliding it out on to a plate. Sprinkle capers over.