Red Pepper and 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

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