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    You are in: Home / Recipes / Potato and Red Pepper Frittata Recipe
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    Potato and Red Pepper Frittata

    Potato and Red  Pepper Frittata. Photo by dojemi

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 11, 2014


      My husband loved this and I loved that it was healthy. I sauteed the peppers and onions for 10 minutes as we don't like them crunchy; next time I would add fresh garlic. I would also use one large potato instead of two - I ended up using a 12" skillet to accommodate all of the potatoes and then transferred everything to a 10" skillet for baking. I would either add a creamy cheese (goat cheese, cream cheese, even a bit of light velveeta, to add creaminess to the dish which I found a little dry, or cook for the lower end of the suggested time - 15 or 16 minutes. Finally the addition of fresh herbs - chives, dill, parsley would add a nice punch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Potato and Red Pepper Frittata

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.2
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 3.6 g
    Cholesterol 423.0 mg
    Sodium 438.5 mg
    Total Carbohydrate 23.9 g
    Dietary Fiber 3.3 g
    Sugars 4.0 g
    Protein 15.2 g

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