There is a tapas restaurant in Santa Fe New Mexico called El Farol. It was here I experienced my first Spanish frittata and fell in love with the simplicity of it. It can be eaten hot, cold or room temperature. Great to take on the road or when hiking, even if you are not in the high desert mountains of New Mexico.

Serves 4

¼ cup/60ml extra-virgin olive oil

1 large baking potato, thinly sliced crosswise

1 onion, thinly sliced 

2 garlic cloves, minced (optional)

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

5 large eggs

½ cup/118ml minced parsley

2 sprigs fresh thyme, leaves removed

2 cups/450ml cheddar or jack cheese*

Fresh Tomato Salsa Recipe

2-3 medium sized fresh tomatoes, diced 

1/2 red onion, diced

1 jalapeno chili pepper (stems, ribs, seeds removed), diced

Juice of one lime

½ cup parsley

Salt and pepper to taste

oregano and or cumin to taste

Mix all ingredients together in a bowl and let sit for 30 minutes.

Preheat oven to 400F/204C/Gas Mark 6

Pour oil in 9 x 13 inch/ 23 x 33 cm baking dish.  Place in pre-heated oven for 5 minutes.  Carefully remove pan from oven.  Lay the potatoes along the bottom of the pan and then the onion, and garlic. Gently press into an even layer with a spatula.  Season with salt and pepper.  Whisk together eggs, parsley, and thyme. Pour into the potato mixture. Cook, uncovered, for 15 – 20 minutes.  The frittata will rise and should be firm to the touch in the middle.  Cover the top with the cheese and bake for 5 minutes or cheese is melted.   Serve with fresh Salsa.