Make-Ahead Spanish Frittata

Name: Make-Ahead Spanish Frittata
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 2 lb Yukon Gold potatoes; 4 whole shallots; ½ tsp smoked Spanish paprika; ¼ cup extra-virgin olive oil; 2¾ tsp kosher salt; 12 whole large eggs; 1 cup sour cream; 2 tsp Dijon mustard

A hearty Spanish-style frittata made with golden Yukon potatoes, shallots, and eggs, seasoned with smoked paprika. This make-ahead dish is perfect for entertaining or meal prep.

8 servings

2 hr 10 min

Published October 4, 2025

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Ingredients

•2 lb Yukon Gold potatoes
•4 whole shallots
•½ tsp smoked Spanish paprika
•¼ cup extra-virgin olive oil
•2¾ tsp kosher salt
•12 whole large eggs
•1 cup sour cream
•2 tsp Dijon mustard

Cooking Instructions

1.
Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. 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 325°F.
35 min
2.
Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. 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 center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
65 min
3.
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.
30 min
4.
Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.

Cooking Instructions

Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. 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 325°F.

35 min

Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. 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 center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.

65 min

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.

30 min

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