Red Pepper & Parmesan Frittata
Course: lunch, dinnerDifficulty: Easy
Servings
4-6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1/4 cup olive oil
1 onion, thinly sliced
500 g (approx. 3 medium-large) potatoes
5 medium-large eggs, lightly beaten in a large bowl
2 tbsps rosemary, chopped
1 tsp sea salt
1/4 tsp cracked pepper
1 red capsicum, seeds removed and sliced thinly
100 g parmesan, half grated and half 1cm cubed
pesto to serve
basil leaves to serve
Directions
- Preheat oven to 170 C.
- Heat half the oil in a large (23-26cm) ovenproof pan and cook the onion until soft.
- Peel potatoes and either slice very thinly or, chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.
- Whisk the eggs with rosemary, salt and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine.
- Add remaining oil to the pan then pour in the egg/vegetable mixture. Stir grated parmesan into eggs and potatoes. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.
- Before popping in the oven to finish cooking, sprinkle over capsicum and cubed parmesan. Bake in the oven until golden brown and set in the middle – about 20-25 minutes
- Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with pesto, basil leaves and your favourite chutney.
Nici’s tips:
- Follow these simple tips to making the perfect frittata:Â
- Always season your frtittata well (with salt, pepper, chilli flakes, herbs or wahtever your’re using) as starchy vegetables that form the base (potatoes, pumpkin, kūmara), will take a lot of flavour.
- Feel free to swap one starchy vegetable for another eg. Use pumpkin or kÅ«mara in place of potatoÂ
- Always add the vegetables into the whisked egg and toss to coat well before sliding back into the pan. Many people make the mistake of pouring the egg over the vegetables in the pan and this leads to a frittata that won’t hold together.
- Simple is best. Don’t add too many different ingredients – it’s not a jumble sale!Â
- Cook the frittata well as undercooked frittata tends towards going soggy as they cool. Keep it golden brown around the edges for flavour and good form.