POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
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Md pappu
[email protected]I'm not a fan of bell peppers, but I still enjoyed this frittata. The potatoes and cheese were cooked perfectly.
Sahera Siddika
[email protected]This frittata is a great way to use up leftover roasted potatoes.
Tracy kenne
[email protected]I love that this frittata can be customized to my liking. I've added different vegetables, cheeses, and meats.
Emma Diaz
[email protected]This frittata is a great way to get a healthy breakfast on the table in a hurry.
Thabang Mahlonzi
[email protected]I've made this frittata with different kinds of cheese and it's always delicious. My favorite is a combination of cheddar and mozzarella.
jesse diaz
[email protected]This frittata is a great make-ahead breakfast. I made it the night before and reheated it in the morning.
Bymariamarya
[email protected]I'm not a big fan of potatoes, but I loved this frittata. The potatoes were cooked perfectly and the roasted peppers added a great flavor.
Waheed Raja
[email protected]I added some crumbled sausage to the frittata and it was delicious.
shoaib xhaikh
[email protected]This frittata is a great way to use up leftover potatoes and roasted peppers.
Asik Raj
[email protected]I love that this frittata can be made with simple ingredients that I usually have on hand.
Black Screen
[email protected]I've made this frittata several times now and it's always a winner. It's a great go-to recipe for a quick and easy breakfast or brunch.
Adeel Hussain
[email protected]I made this frittata for a potluck and it was a huge success. Everyone loved it.
Peshal Tamang
[email protected]This frittata is a great way to sneak in some veggies. My kids loved it!
Ricky Freeman
[email protected]I followed the recipe exactly and it turned out perfectly. The frittata was fluffy and cooked evenly. The roasted peppers added a delicious smoky flavor.
Lougan Retared
[email protected]Amazing frittata! Will definitely make it again. 5 stars!
Edson Kiguru
[email protected]This potato and red pepper frittata was a hit at our brunch! The combination of soft potatoes, roasted peppers, and melted cheese was divine. It was easy to make and a great way to use up leftover potatoes.