Potato and Red Pepper Frittata


  • 2 lbs small new potatoes
  • 12 eggs
  • 4 tbs fresh mint, chopped
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 4 red bell peppers, seeded and coarsely chopped
  • kosher salt and fresh cracked black pepper
  • Mint sprigs and crisp bacon to garnish
  • Add the potatoes in their skins to a large pot of cold water. Bring to a boil, add salt and cook until tender.
  • Drain and let cool slightly, then cut the potatoes into thick slices.
  • Whisk together half the eggs, mint and seasoning in a large bowl, then set aside.
  • Heat oil in a large frying pan that can be used under a broiler.
  • Add half the onion, garlic, peppers and potatoes to the pan and cook, stirring occasionally for 5 minutes.
  • Pour the beaten egg mixture into the frying pan and stir gently. Gently push the mixture towards the center of the pan.
  • As it cooks allow the un-cooked liquid egg to run on to the base and cook completely.
  • Continue to cook over medium heat.
  • Meanwhile preheat the broiler.
  • When the frittata is lightly set, place the pan under the hot broiler fro 2-3 minutes , or until the top is light golden brown.
  • Make another frittata with the other half of the ingredients,
  • Serve hot or cold, cut into wedges.
  • Garnish with mint leaves and crispy bacon.

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