Potato & pepper frittata
Small potato cubes and sweet pepper make a filling oven-finished egg dish. Start it in an oven-safe skillet and check that the center is fully set before slicing.
50 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 190°C / 375°F (170°C fan). Simmer potatoes in water for 8 minutes, then drain.
- 02
Step 2
Heat oil in a 20 cm oven-safe skillet. Cook onion and pepper 6–8 minutes, then add potatoes. Whisk eggs with cheese, salt and pepper and pour over.
- 03
Step 3
Cook on low heat for 2 minutes, then bake 12–15 minutes until the center is set and reaches 71°C / 160°F. Rest 5 minutes; use oven gloves for the hot handle.
Make it your own.
- If your pan is not oven-safe, transfer vegetables to a greased baking dish before adding eggs.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
