Potato and Red-Pepper Frittata
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Everyday Food, November 2003
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
Oops, sorry! I did slice the potatoes from the can. Or, you can use canned sliced potatoes. Either one works perfectly in this and saves a lot of time.
This is very versatile and comes out perfectly every time. It's really delicious and satisfying. On one occasion, I substituted fresh thyme for the rosemary. On another, I used fresh tarragon. Next time, I'm going to use some basil, I always make a few extra potatoes to use leftover in this, which saves on prep time. I made it one night with canned whole potatoes and no one had a clue. You must try this frittata. You'll be making it all the time.
I did make an aioli to go with this, and it really put it over the top. Yum!
I did make an aioli to go with this, and it really put it over the top. Yum!