Capsicum and potato frittata

capsicum and potato frittata



1.Heat oil in a large frying pan, cook onion, stirring, until softened. Stir in capsicum.
2.Layer potato evenly over capsicum in pan. Sprinkle herbs over potato layer then pour in egg. Cook, uncovered, over low heat, for about 8 minutes or until frittata starts to set around the edge of the pan.
3.Meanwhile, preheat grill (broiler).
4.Sprinkle frittata with parmesan, place pan under grill. Cook until frittata is set and browned lightly on top. Stand for 5 minutes before serving.

You need a deep frying pan measuring approximately 22cm (9 inches) across its base for this recipe; cover the handle with aluminium foil to protect it from the heat of the grill (broiler).


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