Capsicum and potato frittata

  • 35 mins cooking
  • Serves 4
  • Print


Capsicum and potato frittata
  • 1 tablespoon olive oil
  • 1 medium_piece (150g) brown onion, sliced thickly
  • 1/3 cup (80g) drained roasted red capsicum (bell pepper) strips
  • 750 gram canned tiny taters, rinsed, drained, sliced thickly
  • 1/3 cup fresh basil, coarsely chopped
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 10 eggs, beaten lightly
  • 1/2 cup (40g) parmesan, coarsely grated


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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