Pepper, Pea & Potato Frittata Recipe

This is a summery dish, which can be enjoyed hot or cold, and is ideal for light suppers, lunches or picnics.

Ingredients (serves 4):

2 Medium sized Potatoes (quartered long ways and finely sliced into triangles)

1 Red pepper (chopped into cm squares)

1 Onion diced

½ Cup of Frozen Peas

6 Eggs (whisked with a fork and seasoned with salt and pepper)

1 Tablespoon of Smoked Paprika


Put a large, deep frying pan on a medium heat with a generous splash of olive oil.

Once the oil is warm, add the potatoes to the pan, stirring to coat in the oil. Fry the potatoes until they are cooked through, they may appear slightly translucent or slightly softened, but don’t allow them to crisp.

Add the onion and red pepper to the pan, stirring frequently for about five minutes or until onions appear translucent.

Mix in smoked paprika and cook for about one minute or until everything is coated.

Add frozen peas, cook for about one minute.

Pour in the whisked eggs, mix everything together ensuring eggs and vegetables are evenly distributed in the pan. The egg will start to solidify quickly so do not stir once it starts to set.

Cook until it has the consistency of an omelette.

Put the pan under the grill for 2-5 minutes or until the top of the Frittata appears cooked or turns golden.


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