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Red pepper potato frittata with chives


Potato fritatta

Ingredients 8
Servings 8
Time 10 mins

Ingredients

  • 3
    Tbs
    olive oil
  • 720
    g
    medium potatoes with skin - scrubbed and sliced
  • 1
    large red pepper - deseeded and sliced
  • 2
    cloves of garlic - crushed
  • 25
    g
    handful of chives - chopped
  • 6
    large eggs
  • 1
    tsp
    salt
  • ground pepper - to taste
 

Method

30 mins
 

Heat 2 tbs Olive Oil in a large non-stick frying pan.


Add the potatoes, pepper and garlic and sauté for 10 mins turning occasionally.


Add the chives and continue to cook over a medium heat turning occasionally for a further 10 mins or until potatoes are tender.


Whisk the eggs in a large bowl and then gently transfer the potato mixture into the eggs and season.


Add 1 tbs Olive Oil to the frying pan.


When hot add the potato and eggs mixture.


Cook over a low heat for 10-15 mins or until the mixture is almost set.


Place the frying pan under a pre-heated grill until the top is lightly golden.


Serve hot or cold with a salad of lettuce, rosa tomatoes, grated carrots and 1 whole Avocado, quartered.


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