Potato and Bell Pepper Frittata

Here’s how to prepare a delicious potato and bell pepper frittata, a simple yet 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 slice them thinly or dice them into small cubes, according to preference.
3. In a large skillet, heat a drizzle of olive oil and add a clove of garlic if desired to flavor the oil. Remove it when golden brown.
4. Add the potatoes to the skillet and cook until almost tender, then add the bell 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 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 brown, then with the help of a large plate or a lid, flip the frittata to cook the other side.
8. Once the other side is golden brown and the frittata is fully cooked, transfer it onto a serving plate.
9. If desired, garnish with chopped parsley before serving the frittata.

Curiosity

The potato and bell 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.