Frittata with Peppers and Potatoes

Name: Frittata with Peppers and Potatoes
Total time: 20 min
Yield: 4 servings
Ingredients: 4 small red waxy potatoes (about 1/2 pound); 2 tablespoons vegetable oil; 1 1/2 cups sweet red pepper, cut into 1/2-inch cubes; 1 1/2 cups green pepper, cut into 1/2-inch cubes; 1/2 cup thinly sliced white onions; 8 eggs; 2 tablespoons finely chopped fresh basil or parsley; Salt and freshly ground pepper to taste; 1/4 pound cheese, preferably Gruyere, cut into small cubes; 2 tablespoons olive oil

By Pierre Franey

Total Time: 20 minutes
Rating: 4(48)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4small red waxy potatoes (about ½ pound)
2tablespoons vegetable oil
1½cups sweet red pepper, cut into ½-inch cubes
1½cups green pepper, cut into ½-inch cubes
½cup thinly sliced white onions
8eggs
2tablespoons finely chopped fresh basil or parsley
Salt and freshly ground pepper to taste
¼pound cheese, preferably Gruyere, cut into small cubes
2tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
Step 2
Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
Step 3
In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
Step 4
Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.

Ratings

4 out of 5

48 user ratings

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Comments

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tammy7 years ago

Enjoyed - Gruyere was not available in my food desert so my only choice was Swiss. Definitely want to try again with Gruyere. Husband despises green peppers so i omitted but i should have compensated with more onions and perhaps adding one small hot red pepper for a little spice. Served with small strawberry, basil and balsamic salad on the side.

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