Recipe

Potato, capsicum and olive frittata

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.

  • 30 mins cooking
  • Serves 4
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Ingredients

Potato, capsicum and olive frittata
  • 1 cured chorizo sausage (170g)
  • 500 gram (1 pound) desiree potatoes, cut into 3cm (1¼-inch) cubes
  • 1 tablespoon olive oil
  • 8 eggs
  • 1/2 cup (125ml) pouring cream
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 cup (120g) drained char-grilled red capsicum (bell pepper), cut into strips
  • 1/4 cup (40g) pitted black olives

Method

Potato, capsicum and olive frittata
  • 1
    Thickly slice chorizo on the diagonal. Cook chorizo in an 18cm (7¼-inch) (base measurement) ovenproof frying pan over high heat until crisp all over. Remove from pan. Wipe pan clean with paper towel.
  • 2
    Meanwhile, boil, steam or microwave potato for 5 minutes or until potato is just tender; drain.
  • 3
    Heat oil in same frying pan; cook potato, stirring, over medium-high heat, until golden.
  • 4
    Meanwhile, whisk eggs and cream in a large jug until combined. Stir in parsley; season.
  • 5
    Return chorizo to pan with capsicum and olives; pour egg mixture over ingredients. Cook over low heat for 6 minutes or until base and edge of egg is almost set.
  • 6
    Meanwhile, preheat grill (broiler).
  • 7
    Place frittata under grill for 5 minutes or until just set. Cut into wedges before serving.

Notes

You need a frying pan with an ovenproof handle for this recipe. If the handle of your pan is not ovenproof, wrap it in two layers of foil before placing the pan under the grill.

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