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Potato and Red Pepper Frittata

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Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Source: Everyday Food, November 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
55
  • BrendaBrooklyn
    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!
    Reply
  • smd1227
    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.
    Reply
  • smd1227
    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.
    Reply
  • justhereforfood
    24 FEB, 2008
    I did make an aioli to go with this, and it really put it over the top. Yum!
    Reply
  • justhereforfood
    24 FEB, 2008
    I did make an aioli to go with this, and it really put it over the top. Yum!
    Reply

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