Frittata with Peppers & Potatoes
MJ Scott
ingredients
- 4 small waxy potatoes (about 1/2 pound)
- 2 Tbls. vegetable oil
- 1 1/2 cups sweet red pepper, cut into 1/2 inch cubes
- 1/2 cup thinly slices white onions
- 8 eggs
- 2 tbls. finely chopped fresh basil or parsley
- Salt & fresh ground pepper to taste
- 1/4 pound cheese, preferable Gruyere, cut into small cubes
- 2 Tbls. olive oil
directions
- 1
1. Wash the potatoes and cut them, unpeeled, into thin slices. Plunge the slices into cold water to prevent discoloration. Drain and dry on paper towels
- 2
2. Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring about 4 mins. Add the peppers and the onions. Cook, by shaking the skillet and stirring about 5 mins.
- 3
3. In a bowl, beat the eggs with the basil, add salt & pepper and beat in the cheese.
- 4
4. Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 min. Cover tightly and reduce to medium heat. Cook about 2 mins. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately
Source: NY Times
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