Potato and Red Pepper Frittata |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet. Ingredients:
3 teaspoons olive oil |
1 medium onion, sliced thin |
1 red bell pepper, sliced thin |
2 potatoes, peeled and sliced thin |
8 large eggs |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 400°F.
2. In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
3. Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
4. Transfer to a bowl and set aside.
5. Heat remaining 2 teaspoons of olive oil in the skillet.
6. Add potatoes; season generously with salt and pepper.
7. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
8. Transfer potatoes to the bowl with the onions and peppers and toss to combine.
9. Return mixture to skillet (add more oil if necessary).
10. Flatten mixture with a a metal spatula.
11. In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
12. Pour over potato mixture; tilt pan to distribute evenly.
13. Bake until set, 15 to 20 minutes.
14. Cut into wedges and serve.
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