Tuesday, July 15, 2008

Potato and Red Pepper Frittata

According to Martha Stewart this dish is based on tortilla Española. In Spain, it is traditionally accompanied by garlic mayonnaise—but it is also delicious served on its own. You can use leftover boiled or baked potatoes in place of the raw ones. Simply slice them, and add to the onion mixture at the end of step 2.

It's okay if the potatoes do not cook evenly. Some will be browned; some will only be translucent.

I have tried substituting the red pepper with other vegetables, and they turn out to be great also.

Enjoy:)

POTATO AND RED-PEPPER FRITTATA

Ingredients:

1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary

Directions:
Preheat oven to 400°. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.

In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

Makes 4 servings

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