Red Pepper & Potato Frittata Recipe

Red Pepper & Potato Frittata Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 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

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.

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

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

You may also like

sticky salmon topped potato noodles with pak choi

Sticky salmon topped potato noodles with pak choi

Sticky Salmon topped Potato Noodles with Pak Choi

Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.

  • Prep in: 10 mins
  • Cook in: 25 mins
Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach  and spiced with sumac, this dish is set to be a party sensation! 

Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.

  • Prep in: 15 mins
  • Cook in: 15 mins

Sausage and Potato Cassoulet

Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal. 

  • Cook in: 25 - 30 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo