Elevate your brunch or dinner menu with the delectable Potato and Pepper Frittata, a symphony of flavors and textures. This versatile dish showcases the humble potato and colorful bell peppers, bound together by a savory egg custard. Savor the crispy exterior and tender interior of the frittata, infused with aromatic herbs and a hint of spice. Discover variations like the Spanish Tortilla de Patatas, a classic combination of potatoes, eggs, and onions, or the hearty Italian Frittata di Verdure, bursting with fresh vegetables. Explore the diverse world of frittatas and find your perfect match, whether it's the simplicity of the Classic Frittata or the indulgence of the Smoked Salmon and Asparagus Frittata.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
POTATO AND PEPPER FRITTATA
This rustic egg pie was invented for late summer's vegetable bounty.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
- Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.
Nutrition Facts : Calories 434 calories, Carbohydrate 20 g, Cholesterol 585.7 mg, Fat 27.3 g, Fiber 2.1 g, Protein 28.3 g, SaturatedFat 9.2 g, Sodium 692.5 mg, Sugar 5.3 g
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
POTATO RED PEPPER AND FETA FRITTATA
Steps:
- Preheat the oven to 400°. Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme - I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings. Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny. Put the entire pan in the oven and bake for 5 - 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges. We like to serve frittatas with a simple green salad and a crusty piece of bread. Leftovers are also excellent eaten hot or cold!
Tips:
- Use a non-stick skillet. This will help prevent the frittata from sticking and make it easier to flip.
- Don't overcook the potatoes. They should be tender but still have a little bit of bite to them.
- Use a variety of vegetables. This will add flavor and color to your frittata.
- Don't be afraid to experiment with different cheeses. A good melting cheese, such as mozzarella or cheddar, is a great choice.
- Serve the frittata with a salad or roasted vegetables. This will make a complete and satisfying meal.
Conclusion:
The potato and pepper frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and vegetables, and it is also a good source of protein and fiber. With a few simple tips, you can make a perfect frittata every time.
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