Red pepper potato frittata with chives

Food24
8 servings Prep: 10 mins, Cooking: 30 mins By Food24
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Ingredients (8)

3 Tbs fresh chillies — 573
720 g potatoes — with skin, scrubbed and sliced
1 red pepper — deseeded and sliced
2 garlic — cloves, crushed
25 g fresh chives — handful, chopped
6 eggs — large
1 tsp salt
freshly ground black pepper
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Method:

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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Stir fry vegetable fritatta

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