Red Pepper and Potato Frittata Recipe

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.

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