Potato and Red Pepper Frittata

dojemi's Note:

This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 teaspoons olive oil
• 1 medium onion, sliced thin
• 1 red bell pepper, sliced thin
• 2 potatoes, peeled and sliced thin
• 8 large eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Preheat oven to 400°F.
2. In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
3. Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
4. Transfer to a bowl and set aside.
5. Heat remaining 2 teaspoons of olive oil in the skillet.
6. Add potatoes; season generously with salt and pepper.
7. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
8. Transfer potatoes to the bowl with the onions and peppers and toss to combine.
9. Return mixture to skillet (add more oil if necessary).
10. Flatten mixture with a a metal spatula.
11. In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
12. Pour over potato mixture; tilt pan to distribute evenly.
13. Bake until set, 15 to 20 minutes.
14. Cut into wedges and serve.

Reviews

[Chef #444679]

Because we've switched to low-gi eating, I swapped out the potatoes for white-flesh sweet potatoes and used mostly egg beaters in place of about 7 of of the eggs. Recipe was delicious! And would have been fabulous just as written as well - even more fabulous than what I cooked. The simplicity of dojemi's ingredients is the key - so simple and yummy!

[weefaith]

Oops. I think I rated this without comment, and I really wanted to comment. This is fabulous! The height of simplicity, but with excellent flavor. From start to table it took me 30 minutes. I love the fact that there is no milk required so low-fat. The only thing I did differently was adding around a cup of chunky salsa instead of the red peppers, and I used green onion mixed in with the eggs instead of regular onion. The variations you could do with this recipe are endless. A sprinkle of parmesan cheese on top finishes it off nicely. Thanks so much!

[StaciKelemen]

This is a great recipe! I don't even notice that there isn't any meat in this when I eat it as it is so filling!(unfortunatly my hubby does so sometimes I throw in some ham in as well.) Yum Yum!