Name: Crispy Patatas Bravas Frittata with Cucumber Pico & Herb Crema
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 5 large potatoes (peeled and cut into 1/2-inch cubes); 3 large onions (1 diced fine, 2 sliced thin); 8 large eggs (beaten); 2 large cucumbers (diced into 1/4-inch pieces); 4 tablespoons olive oil (divided); 3 tablespoons butter; 1/2 cup sour cream or crème fraîche; 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh chives (chopped); 1 teaspoon smoked paprika (Spanish); 1/2 teaspoon garlic powder; 1/2 teaspoon cumin (Mexican touch); Salt and black pepper to taste; 6 slices bacon (chopped, optional for garnish)

Crispy Patatas Bravas Frittata with Cucumber Pico & Herb Crema

A bold five-cuisine fusion dish combining Spanish patatas bravas with an Italian frittata base, topped with Mexican-style fresh cucumber pico de gallo, French herb crème fraîche, and American crispy bacon bits. This innovative creation layers textures and flavors from five culinary traditions into one unforgettable comfort dish.

55 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour3/10

Umami5/10

Spicy2/10

🥄 Texture

Crispy, golden-edged potato cubes contrast with a tender, slightly custardy egg interior. Caramelized onions add soft, silky layers while the cucumber pico provides a fresh, crunchy counterpoint and the herb crema lends a smooth, cooling finish.

👃 Aroma

Warm, buttery notes and caramelized onion sweetness rise from the frittata, joined by a gentle smoky pepper from the smoked paprika. Fresh herb and cucumber brightness from the pico and crema balances the richer, savory scents of butter and optional bacon.

🍷 Pairs Well With

A crisp, acidic white like Albariño or a dry Verdejo to cut the richness; alternatively a light lager or a dry sparkling wine (Cava) for refreshment.

🥗 Side Dishes

A simple mixed-green salad with lemon vinaigrette, grilled or roasted seasonal vegetables, crusty bread or a warm baguette, and a bowl of marinated olives or a light tomato salad.

Ingredients(14 items)

15 large potatoes (peeled and cut into 1/2-inch cubes)

23 large onions (1 diced fine, 2 sliced thin)

38 large eggs (beaten)

42 large cucumbers (diced into 1/4-inch pieces)

54 tablespoons olive oil (divided)

63 tablespoons butter

71/2 cup sour cream or crème fraîche

82 tablespoons fresh parsley (chopped)

91 tablespoon fresh chives (chopped)

101 teaspoon smoked paprika (Spanish)

111/2 teaspoon garlic powder

121/2 teaspoon cumin (Mexican touch)

13Salt and black pepper to taste

146 slices bacon (chopped, optional for garnish)

Instructions

Heat 2 tablespoons olive oil in a large cast-iron or non-stick skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on edges. Season with salt, pepper, and smoked paprika. Transfer to a plate.

In the same skillet, add remaining 2 tablespoons olive oil and 2 tablespoons butter. Add the sliced onions and sauté for 5-7 minutes until caramelized and soft, stirring frequently.

Return the crispy potatoes to the skillet and distribute evenly. Reduce heat to medium.

In a bowl, whisk together the beaten eggs with the diced onion, 1/4 teaspoon cumin, garlic powder, salt, and pepper. Pour the egg mixture evenly over the potatoes and onions.

Cook undisturbed for 5-6 minutes until the edges begin to set. Gently stir with a spatula, pushing cooked portions toward the center, allowing uncooked egg to flow to the edges. Cook for another 3-4 minutes.

While the frittata cooks, prepare the cucumber pico: combine diced cucumbers, remaining diced onion, 1/4 teaspoon cumin, salt, and pepper in a bowl. Let sit for 2-3 minutes to release juices.

Prepare the herb crema: mix sour cream or crème fraîche with fresh parsley, chives, salt, and pepper in a small bowl.

Once the frittata is mostly set but still slightly wet on top (about 2 minutes before serving), add the remaining 1 tablespoon butter to the pan and slide under the frittata if using stovetop, or finish under a preheated broiler for 2-3 minutes until the top is set and lightly golden.

Slide the frittata onto a cutting board and let rest for 2 minutes. Cut into 4-6 wedges.

Serve each wedge topped with a generous spoonful of cucumber pico de gallo, a dollop of herb crema, and crispy bacon bits if desired. Drizzle any remaining pico juices over the top.