Pea and Goat Cheese Frittata

Pea and Goat Cheese Tortilla

Spring and farmers’ markets are a match made in cooking heaven. So, this month, we’ll be featuring recipes that make the most of seasonal finds, starting with this green pea and goat cheese frittata from Joy the Baker‘s new cookbook, Over Easy. Here’s how to make it…

Pea and Goat Cheese Tortilla
From Joy the Baker, author of Over Easy

The classic Spanish tortilla is a baked mixture of eggs and potatoes, sort of like a crustless quiche loaded with layers of soft potato slices. I added green peas and tangy goat cheese, making it a really beautiful dish for a spring morning.

Recipe: Pea and Goat Cheese Tortilla
Serves 6 to 8

You’ll need:

5 tbsp canola oil
1 small yellow onion, cut in half and into medium slices
3 large russet potatoes, peeled and sliced 1⁄8-inch thick
3 tbsp clarified butter
Kosher salt
Freshly cracked black pepper
8 large eggs
2 tbsp finely chopped flat-leaf parsley
1⁄4 cup heavy cream
1 cup peas (if frozen, thawed)
2⁄3 cup crumbled goat cheese

Place a rack in the middle of the oven and preheat to 400F. Line a rimmed baking sheet with foil and set aside.

In a medium sauté pan set over medium heat, heat 2 tablespoons of the oil. Add the onions and cook, stirring, for 6 minutes, until translucent and just starting to brown. Add 3 tablespoons of water and cook for about 4 minutes, scraping up any brown bits from the bottom of the pan, until the water evaporates and the onions take on a uniform brown color.

Transfer the onions to the prepared roasting pan. Add the potato slices and toss well. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil and season generously with salt and pepper. Toss with tongs. Cover the pan with foil.

Bake until the potatoes are tender, 25 to 30 minutes. Let cool for 15 minutes. Reduce the oven temperature to 350F.

In a medium bowl, whisk together the eggs, parsley and cream. Stir in the peas and half of the goat cheese. Season with salt and pepper.

In a 10-inch cast-iron skillet set over medium-high heat, melt the remaining 2 tablespoons of butter, swirling the pan so that the butter coats the sides of the pan as well. Add half of the cooked potatoes and goat cheese to the pan. Top with half of the egg mixture, spreading the peas as evenly as possible across the pan. Add the remaining potatoes, followed by the remaining egg mixture, again spreading the remaining peas and goat cheese across the tortilla. Cover with foil.

Bake for 30 minutes. Remove the foil and bake for 5 to 10 more minutes, until the tortilla is slightly browned and lightly puffed. Slice and serve directly from the skillet, warm or at room temperature.

Thank you so much, Joy! Your new cookbook is awesome.

P.S. More recipes, including Boursin pasta with spring greens and broccoli and cheddar quiche.

(Reprinted from Joy the Baker Over Easy. Copyright 2017 by Joy the Baker, Inc. Photo by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Thanks to Stella Blackmon for editing this series.)

  1. great a new recipe ! your cooking is always a great inspiration for me

  2. Vanessa says...

    I just made this for dinner tonight. It was delicious! Pretty easy but looked elegant when served. I didn’t have a cast iron skillet so I just baked the tortilla in a casserole dish and it worked just fine.

  3. Michelle says...

    Have a lady’s brunch on Sunday that I’d love to make this for but I noticed this recipe takes a few hours… could I prepare/make any part of this (or the whole thing) the night before?

  4. I’ve always loved making frittatas and this recipe idea using goat cheese and peas seems divine! I can’t wait to try this. Thanks for sharing!

  5. Lo says...

    Goat cheese is my ultimate ingredient. How is it so tangy and creamy and sweet and sour all at the same time? I am obsessed!

    Thanks for the recipe, I was stuck for dinner tonight!


  6. Nicole says...

    While there seems to be some debate about whether or not this is a tortilla (one of my favorite foods) or a frittata, it looks delicious and I like both! I don’t own a cast-iron skillet so I immediately emailed it to my mom to please make it for me the next time I visit. :)

  7. The tortilla / frittata debate is making me giggle. I think this is a modern fusion of the two!

    Peas and goat’s milk cheese is a delicious combination…. the additional of leeks might be tasty too :-)

  8. Margaret says...

    This looks delicious, but canola oil? Who still eats that? Healthy fats for all, please!

    • Abesha1 says...

      Actually, Canola oil seems to have some redeeming qualities in its good ratio of Omega 3 and 6…

  9. Meghan Edwards says...

    Oh, I love that you featured Joy’s recipe! She’s the bomb dot com!

  10. aga says...

    This FRITTATA looks delicious! It is DEFINITELY not a tortilla, and it is DEFINITELY NOT classic. (I am not Spanish but a tortilla never makes it to the oven, and includes only onion, potato, eggs, seasoning. Nothing else. The equivalent would be presenting a Carbonara dish and calling it Cacio e Pepe.)

    • Joanna Goddard says...

      thank you so much for the feedback! i changed it in the title, but i’ll leave it tortilla in the text because it’s from her cookbook. thank you!

    • Margarita says...

      I couldn´t disagree more! Spaniards put loads of stuff into their Tortillas – shrimp, red peppers, olives…

    • I agree with you! Spaniards may put many things in their tortillas, but it’s never baked in the oven! I am married to a Spaniard, and I make tortillas often. Common additions are eggplant and zucchini. Tortillas can be played around with, but never in the oven :)

      I have started using vegetable oil to fry ONLY because the smoke oil point of olive oil is so low. My mother-in-law and other relatives use olive oil to fry the potatoes/onions, but I have moved on. Is it authentic? Not sure. Healthier? Maybe. Just a personal decision, and my husband (Spanish) still enjoys the result.

  11. Sarah King says...

    YUM!!! Thanks for the great recipe. I will be trying this out this weekend.

  12. Carly says...

    I feel like this is more a frittata than a tortilla..

  13. Martha says...

    A question from the uk: why is it goat cheese not goat’s cheese in the US? Goat’s cheese would be because it’s cheese from the milk of a goat so possessive, right? Do you also say sheep cheese or sheep’s cheese? I’ve just always always wondered…

    • Nancy says...

      Because the cheese does not belong to the goat.

    • jillygirl says...

      Actually the cheese is a GIFT from the goat so goat’s cheese is the better take but Americans are generally ungrateful for the gifts of nature instead of being participants WITH nature for all our benefit. We think we own everything. “Goat’s cheese” at least honors the goat with implied gratitude…something I pray our nation learns BEFORE we lose all we are so fortunate to have.

    • LR says...

      I’m not sure how to reply to Jillygirl, so I’ll put it here. Goat’s would work if you called it goat’s milk cheese, with the milk belonging to the goat. But goats don’t make cheese so the possessive only works if you are talking about the milk, not the cheese.

  14. Anne says...

    What happened to lunch month? I feel like I missed the whole thing

  15. Ooh this looks great.

    Need to buy peas the next time I’m at the grocery store, but this is a must make for me as it’s so simple and mess free. Not sure it would feed six to eight in my house, though? Maybe two :)

    Thanks for this!!

  16. cooper says...

    This looks SO GOOD! My husband is close-minded about quiche, but this seems hearty enough it may win him over! I still remember grabbing tortilla and eating it on the beach in Barcelona!