Red Pepper & Potato Frittata

frittata
Method: 

Heat the oil in a large non-stick frying pan.

Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.

Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.

Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.

Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.

Cook over a low heat for 10-15 minutes or until the mixture is almost set.

Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.

Serve hot or cold with salad.

 

Salad

Ingredients: 

  • 4 tbsp olive oil
  • 750g Salad potatoes, scrubbed and sliced
  • 1 large red pepper, deseeded and sliced
  • 2 cloves garlic, crushed
  • 2 tbsp dry white wine
  • 6 large eggs
  • Salt and pepper
Typical varieties: 
Prep time: 
10 mins
Cook in: 
30 mins
Serves: 
4
2 Comments
Per portion% RI
Energy kcal401.021.0
HighFat g24.026.7
HighSFA g5.016.7
LowSalt g0.11.7
LowSugar g4.3

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