Red Pepper and Potato Frittata Recipe
- Prep in:
- 10 mins
- Cook in:
- 30 - 45 mins
- 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. Sauté 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 egg 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
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
