Potato and red pepper frittata Frittata di patate e peperoni rossi
This is a recipe which is common in Rome.
- 1 medium white onion peeled and sliced
- 1 large potato (about 400g), peeled and chopped into bite sized pieces
- 1 large red pepper, trimmed, white pith and seeds removed and cut into 2 cm long pieces.
- Good olive oil for cooking
- Freshly ground sea salt and black pepper
- 9 large free-range eggs
- Transfer the potato into a pan of boiling lightly salted water. Bring the water back to the boil and cook until fork tender (about 10 minutes).
- Meanwhile, in a medium-size frying pan, fry the onion and pepper in 5 tbsp of the olive oil on a low heat. Cook until they are flacid and soft, stirring frequently.
- Drain the potatoes and add them to the pan of onion and pepper. Add a little more olive oil and stir thoroughly. On a low heat warm the mix for about 3 minutes.
- Meanwhile, beat the eggs with a fork in a large bowl with salt and pepper. Pour this over the vegetables, stirring until the eggs begin to cook.
- Let the frittata cook over a low heat. As the edges start to set, use a spatula to ease them away from the pan sides. Once the frittata is golden underneath – mostly set but with a wobbly top, which takes about 10 minutes. If you want it crisper, either finish the frittata under a hot grill until the surface is set and beginning to brown or invert twice on to a plate and put it back briefly in the pan to cook the other side.
- Serve on a wooden platter, let it cool for a few minutes, then slice into wedges.
- Serving suggestion: Serve hot, warm or cold with a fresh salad.
Review from Ros 01-09-2019. Ros lives in Birmingham, UK
Did your dishes for a friend on Friday – she liked them so much she wants the recipes. 😊
For the frittata, I used just 4 eggs and substituted red for white onion and sweet potato for white potato (to make it more diabetically friendly!) and also added 1 large mushroom to the mix. Friend’s dog was very disappointed as there were no leftovers 🐶
Pix herewith …