Potato & Pepper Frittata
Photo credit: Dontrey Britt-Hart
Instructions:
1. Preheat your oven to 350°F.
2. Prepare all of the vegetables according to the ingredients section.
3. In a large bowl, whisk together the eggs, half and half, red pepper flakes*, black pepper, and 1 teaspoon of paprika. (Hold off on the salt for now.)
4. Heat olive oil in a medium-sized, nonstick, oven-safe skillet over medium heat. When the oil is hot, carefully add the potatoes in a single layer, sprinkle with salt and pepper to taste, and add the remaining teaspoon of paprika. Brown the potatoes on one side.
5. Once you flip the potatoes over, add the onions, spreading them evenly around the skillet. Stirring occasionally, cook until the potatoes and onions are tender, about 7 – 10 minutes.
6. Smooth the potato and onion mixture out to create a base for your frittata.
7. Add the salt to the eggs in your bowl, then pour the whisked egg mixture evenly around the skillet.
8. Reduce the heat to medium-low and gently swirl your skillet until the egg mixture spreads evenly over the potatoes and onions. Arrange the red bell peppers across the top of the eggs and sprinkle with cheese. Cook for one minute on the stovetop.
9. Place the skillet into the oven until the eggs are set, about 10 – 12 minutes.
10. Run a spatula along the frittata's perimeter to lightly lift the edges, then slide it onto a platter. Sprinkle parsley over the top. Cut into wedges and serve.
2 tablespoons olive oil
1 large potato, red, russet or Yukon gold, peeled, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, seeded and sliced
8 large eggs
¼ cup half and half or whole milk
¾ cup grated or shredded cheese (try Manchego, Parmesan or Muenster)
½ teaspoon red pepper flakes*
2 teaspoons smoked paprika
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons chopped parsley for garnish (optional)
My Two Cents:
Red pepper flakes – Let’s be clear: my family likes spicy food. That said, in many of the recipes on this blog you’ll likely see an asterisk or side note about the level of spice mentioned in the ingredient’s section versus what we actually use in our kitchen. More than one friend has either asked that we make a “visitor-friendly” batch of whatever’s on the stove or they grab a large cup of an iced beverage to enjoy with their meal. The dishes we cook are honestly not hot by most spice standards; we just seem to love people with mild palates.
Frittatas and omelets are kissing cousins. One is cooked slowly over low heat and, in this instance, finished in the oven; it can be served hot or at room temperature, making it a great brunch item. The other is cooked quickly over high heat and typically served immediately. I’ll let you guess which is which.
The beauty of frittatas is their ease and endless varieties: swap in your favorite cheese, throw in your preferred veggies. The options are endless: feta, swiss, cheddar, gouda, spinach, broccoli, artichokes, mushrooms, zucchini . . . the list goes on. Go crazy and savor every tasty bite.