Bell Pepper and Potato Frittata
Bell Pepper and Potato Frittata is a delicious and versatile Italian dish made with eggs, bell peppers, potatoes, and onions. The dish begins by sautéing diced potatoes and onions in a skillet until they are tender and slightly caramelized. Sliced bell peppers are then added and cooked until they are soft and flavorful. Beaten eggs, seasoned with salt, pepper, and herbs such as parsley or basil, are poured over the vegetables. The mixture is cooked on the stovetop until the edges begin to set, and then the skillet is transferred to the oven to finish cooking, ensuring the frittata is fully set and lightly golden on top. This frittata can be enjoyed hot, warm, or at room temperature, making it a perfect option for breakfast, brunch, or a light dinner. It can be served on its own or with a side salad for a complete meal.
Ingredients
- 6 Large eggs
- 3.4 fl oz Heavy cream
- 1.3 lbs Potatoes
- 1 Red bell pepper
- 2.4 fl oz Neutral oil such as grapeseed oil
- 0.35 oz Butter
- 2 Sprigs flat-leaf parsley
- Salt
- Pepper
Instructions
- Wash, peel, and slice the potatoes into thick rounds. Heat the oil in a pan over high heat, reserving 1 tablespoon of oil. Fry the potato slices for about 15 minutes, stirring regularly.
- Place the cooked potatoes on paper towels to remove excess oil. Season with salt and pepper.
- Wash the bell pepper, cut it in half, remove the stem, seeds, and white ribs, then slice the flesh into strips. Sauté the bell pepper in 1 tablespoon of oil with a bit of salt for 5 minutes over high heat.
- In a bowl, beat the eggs with the heavy cream. Add the potatoes, bell pepper strips, salt, and pepper, and mix well.
- Heat the butter in a high-sided non-stick pan. Pour in the egg mixture. Preheat the oven to 356°F and bake for 25 minutes.
- Garnish the frittata with chopped parsley leaves.
Video
Notes
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