Potato and Pepper Frittata

Here’s how to prepare a delicious potato and pepper frittata, a simple but flavorful dish.

Ingredients

• 6 eggs
• 2 medium potatoes
• 1 red bell pepper
• 1 yellow bell pepper
• Salt and pepper to taste
• Extra virgin olive oil
• Chopped parsley (optional for garnish)
• 1 clove of garlic (optional)
• Grated cheese (pecorino or parmesan, optional)

Preparation

1. Wash and dry the peppers, then cut them into strips, removing the seeds and the white inner parts.
2. Peel the potatoes and cut them into thin slices or small cubes, according to preference.
3. In a large skillet, heat a drizzle of oil and add a clove of garlic if desired to flavor the oil. Remove it when golden.
4. Add the potatoes to the skillet and cook them until almost tender, then add the peppers. Season with salt and pepper and cook until the vegetables are tender.
5. In a bowl, beat the eggs with a pinch of salt and pepper, add the grated cheese if using.
6. Pour the beaten eggs over the vegetables in the skillet, making sure they evenly cover the potatoes and peppers.
7. Cook over medium-low heat until the bottom of the frittata has set and is golden, then with the help of a large plate or a lid, flip the frittata to cook the other side as well.
8. Once the other side is also golden and the frittata is fully cooked, transfer it to a serving plate.
9. If desired, it can be garnished with chopped parsley before serving the frittata.

Fun Facts

The potato and pepper frittata is a versatile dish that can be served both hot and cold. In Italy, it is even customary to eat the frittata between two slices of bread as a sort of sandwich, especially during picnics or as a quick meal to take to work.