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Potato and Red-Pepper Frittata

This dish is based on tortilla Espanola. In Spain, it is traditionally accompanied by garlic mayonnaise but it is also delicious served on its own. You can use leftover boiled or baked potatoes in place of the raw ones. Simply slice them, and add to the onion mixture at the end of step 2. It's okay if the potatoes do not cook evenly. Some will be browned; some will only be translucent.

  • prep: 20 mins
    total time: 40 mins
  • servings: 4

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, November 2003

Reviews (5)

  • 19 May, 2013

    This is a simple & delicious recipe. Guests for brunch today were delighted with this. I served it with garlic mayonnaise as suggested - Together? - To. Die. For!

  • 8 Jan, 2010

    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.

  • 8 Jan, 2010

    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.

  • 24 Feb, 2008

    I did make an aioli to go with this, and it really put it over the top. Yum!

  • 24 Feb, 2008

    I did make an aioli to go with this, and it really put it over the top. Yum!