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

Potato and red pepper frittata Frittata di patate e peperoni rossi

This is a recipe which is common in Rome.

Credit: Inspired and adapted from a recipe in the Guardian newspaper of 22nd November 2016 by Rachel Roddy. Rachel is a food writer based in Rome.

Ingredients

  • 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

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.

Review from Ros 01-09-2019. Ros lives in Birmingham, UK
“Hi John
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 …
Rosx”

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