Potato and bell pepper frittata
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 296
- Carbohydrates g 26
- of which sugars g 4.1
- Protein g 12.8
- Fats g 15.6
- of which saturated fat g 3.78
- Fiber g 3.6
- Cholesterol mg 277
- Sodium mg 454
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Frittata di patate e peperoni is one of those dishes you just can't get enough of. It often pops up on Italian tables—and for good reason. When families want something simple yet bursting with flavor, they turn to this potato frittata. Honestly, it's the perfect mix: sliced potatoes and colorful bell peppers come together in a way that’s so so tender. And you know what? In Italy, they throw in whatever fresh veggies are around—maybe some tomatoes or even a sprinkle of sweet onions.
The magic of a bell pepper frittata is in the variety. You get moist eggs, veggies that are super super crispy at the edges, and a bunch of herbs. Seriously good. Italian kitchens? They’re all about keeping it simple. Fresh ingredients, big flavors, no fuss. And, listen, serving a potato and pepper frittata works great whether it's a laid-back brunch or a casual aperitivo with friends.
Leftovers? Oh, they’re just as tasty cold. Really, the potato frittata is versatile. Italian families often cut it into wedges—no forks needed. Grab a piece, keep chatting. The golden eggs make it look amazing, and the peppers add that sweet pop you’ll love.
For those who love to tweak recipes, this is an easy frittata recipe. Toss in more veggies or add a sprinkle of cheese. Some regions in Italy, you know, use fresh parsley or a bit of mint. It’s that little homemade touch. Whether you call it a vegetable frittata or your new breakfast favorite, it’s about sharing and savoring the simple joys—just like they do in Italian kitchens.
So next time you want something both versatile and satisfying, remember this Italian classic. And the best part? It brings a slice of Italy into your home. Enjoy it—for real.
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- INGREDIENTS
- Eggs 6
- Potatoes 1.4 lbs (630 g)
- Red peppers ¾ cup (110 g)
- Yellow peppers ¾ cup (110 g)
- Green peppers ¾ cup (110 g)
- Marjoram 1 sprig
- Thyme 2 sprigs
- Shallot 1
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- Vegetable broth 1.7 oz (50 ml)
How to prepare Potato and bell pepper frittata
To prepare the potato and bell pepper frittata, start by placing a pot with plenty of water on the stove, which you will use for the Vegetable broth. Continue by cleaning the bell peppers: wash them well under plenty of fresh running water and dry them with paper towels. Remove the top part 1, then use a knife to remove the white filaments and seeds inside 2; peel them using a vegetable peeler 3,
then cut them into strips about 1/4 inch thick 4. Peel the potatoes 5 and use a mandoline to cut slices about 1/8 inch thick 6.
Finely chop the shallot 7, sauté it in a large non-stick pan with the oil 8, then add the hot vegetable broth 9.
Add the sliced potatoes, seasoning with salt 10 and pepper, and cook over medium heat for 3-4 minutes. Next, add the bell pepper strips 11 and cook for another 7-8 minutes, stirring with a spatula 12.
In a separate bowl, beat the eggs, seasoning with salt and pepper (13-14), marjoram, and thyme 15;
mix everything with the whisk to combine the ingredients well 16. When the vegetables are ready, add the beaten eggs 17 and continue cooking for 10 minutes over low heat, covering with a lid 18.
After the necessary time 19, flip the frittata with the help of the lid 20 and cook it on the other side for 2-3 minutes. Once ready, you can serve and enjoy your potato and bell pepper frittata 21.