Best 3 Potato And Red Pepper Frittata Recipes

Indulge in the culinary delight of a delectable potato and red pepper frittata, a versatile dish perfect for breakfast, brunch, or lunch. This savory and satisfying frittata showcases the harmonious blend of tender potatoes, vibrant red peppers, and a symphony of herbs and spices, all bound together by the richness of eggs.

Uncover the secrets behind creating this culinary masterpiece with our comprehensive guide, featuring step-by-step instructions and a treasure trove of tips and tricks. Discover the art of caramelizing potatoes to perfection, achieving a golden-brown crust while preserving their tender interior. Learn the technique of sautéing red peppers until they dance with smoky sweetness, adding a vibrant pop of color and flavor.

Explore the magic of infusing aromatic herbs and spices into the egg mixture, creating a symphony of flavors that awakens the senses. Delve into the secrets of achieving the perfect frittata texture, striking a delicate balance between creamy custard and fluffy airiness.

Our culinary journey doesn't end there. Embark on a voyage of culinary exploration with our curated collection of frittata recipes, each offering a unique twist on this classic dish. From the simplicity of a classic frittata to the indulgence of a bacon and cheese extravaganza, our recipes cater to every palate and occasion.

Uncover the secrets of a hearty sausage and potato frittata, where succulent sausage and tender potatoes unite in a savory embrace. Delight in the vibrant colors and bold flavors of a roasted vegetable frittata, where an array of roasted vegetables transform this dish into a kaleidoscope of textures and tastes.

Indulge in the decadence of a creamy spinach and feta frittata, where creamy spinach and tangy feta cheese create a harmonious balance of flavors. Experience the rustic charm of a zucchini and goat cheese frittata, where the delicate flavors of zucchini and goat cheese intertwine in perfect harmony.

Prepare to tantalize your taste buds with a tantalizing array of frittata recipes, each offering a unique culinary adventure. Let your creativity soar as you explore the endless possibilities of this versatile dish, transforming simple ingredients into extraordinary culinary creations.

Here are our top 3 tried and tested recipes!

POTATO AND RED PEPPER FRITTATA

Potato and Red Pepper Frittata image

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

Ingredients

1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary

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, RED PEPPER AND CHEESE FRITTATA

Potato, Red Pepper and Cheese Frittata image

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

Ingredients

1 potato, peeled (cut into about 1/4-inch cubes)
2 tablespoons oil
1 tablespoon butter
1 large red bell pepper, seeded and chopped
6 green onions, chopped (can use more or less green onion, or use 1 large yellow onion, chopped)
1 tablespoon minced fresh garlic (or to taste)
1 pinch dried oregano
8 large eggs
3 tablespoons whipping cream (or use half and half)
salt and pepper
2 cups grated cheddar cheese (can use more or less)

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

POTATO RED PEPPER AND FETA FRITTATA image

Categories Cheese Egg Pepper Potato Vegetarian

Yield 4-6

Number Of Ingredients 6

Ingredients

1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

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 fresh ingredients for the best flavor.
Don't overcook the potatoes or they will become mushy.
Add your favorite vegetables to the frittata.
Use a non-stick skillet to prevent the frittata from sticking.
Cook the frittata over low heat so that it cooks evenly.
Serve the frittata warm or at room temperature.

Conclusion:

The potato and red pepper frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is a great way to use up leftover potatoes. With its simple ingredients and easy-to-follow instructions, this frittata is sure to become a favorite in your household.