Red Pepper and Potato Frittata Recipe

Red Pepper & Potato Frittata Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 - 45 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 401
Fat 24g 26%
Saturated Fat 5g 16.7%
Total Sugars 4.3g
Salt 0.3g 0.6%

Method

  1. Heat the oil in a large non-stick frying pan.
  2. Add the potatoes, pepper and garlic. Sauté for 10 minutes turning occasionally.
  3. Add the wine and continue to cook over a medium heat, turning occasionally for a further 10 minutes or until potatoes are tender.
  4. Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
  5. Add a little extra oil to frying pan if necessary. When hot add the potato and egg mixture.
  6. Cook over a low heat for 10-15 minutes or until the mixture is almost set.
  7. 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.
  8. Serve hot or cold with salad.

Ingredients

750g Salad potatoes, scrubbed and sliced

4 tablespoons olive oil

1 large red pepper, deseeded and sliced

2 garlic cloves, peeled and crushed

2 tablespoons dry white wine

6 large eggs

750g Salad potatoes, scrubbed and sliced 4 tablespoons olive oil 1 large red pepper, deseeded and sliced 2 garlic cloves, peeled and crushed 2 tablespoons dry white wine 6 large eggs

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