Potato and red pepper frittata / Frittata di patate e peperoni rossi

Method

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve on a wooden platter, let it cool for a few minutes, then slice into wedges.
7. Serving suggestion: Serve hot, warm or cold with a fresh salad.