Potato and Red-Pepper Frittata
Based on tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but feel free to dive in sans condiment.
- Total Time:
- Servings: 4
- Yield: Serves 4
Source: Everyday Food, 2003
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced
- 1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
- 2 russet potatoes (about 1 pound), peeled and cut into thin slices
- Coarse salt and ground pepper
- 8 large eggs
- 2 teaspoons chopped fresh rosemary
Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.