Fleur de Lolly: Spanish Frittata with Potatoes and Onions

I am beginning to believe I should change "Tapas Thursdays" into "Tapas Everyday!" These small plate dishes are absolutely perfect for summer dinners. With no cheese, this frittata was light and satisfying and, on top of that, just beautiful to plate. We eat with our eyes first, you know!

These frittatas are found in almost every tapas bar in Spain. They cut them into 8 or 12 serving pieces. Use your own judgment for your family!

1 pound potatoes, peeled and sliced into thin slices (I used the food processor)

1 onion, medium size, sliced into thin slices

4 eggs,

dash of heavy cream

3 T. olive oil for cooking potatoes and onions

1 T. olive oil for cooking frittata

1/4 t. salt

freshly ground black pepper

1/4 t. Spanish paprika (plus a little more for garnishing)

Chopped Chives for garnish

In a medium skillet, heat 3 T. olive oil and softly saute the potato, onion, salt and pepper for approximately 12 - 15 minutes until the potatoes are just done. Keep stirring the mixture regularly so that the potatoes and onions are golden, but not browned.

Remove from heat and carefully put the mix into a colander set over a bowl and let them cool until lukewarm.

Whisk the eggs and add the cream and paprika and a little salt and pepper.

Gently add the potatoes and onions to the egg mixture and carefully stir until you are sure that all the potatoes are covered by the egg mixture. Leave it to rest for a minute or so.

Heat the remaining olive oil in a 8 - 10 inch skillet over low heat.

Slide the egg and potato mix into the skillet. Use the backside of a spoon or spatula to press any pieces of potato protruding from the mix back down making sure everything is covered by egg.

Do not stir. Bake the frittata for a few minutes until the bottom and edges begin to set. Lower heat to the lowest setting. It may take 5 - 6 minutes for the eggs to cook through.