Potato And Red Pepper Frittata

1. 1

   Preheat oven to 400u00b0F.

2. 2

   In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.

3. 3

   Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.

4. 4

   Transfer to a bowl and set aside.

5. 5

   Heat remaining 2 teaspoons of olive oil in the skillet.

6. 6

   Add potatoes; season generously with salt and pepper.

7. 7

   Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.

8. 8

   Transfer potatoes to the bowl with the onions and peppers and toss to combine.

9. 9

   Return mixture to skillet (add more oil if necessary).

10. 10

    Flatten mixture with a a metal spatula.

11. 11

    In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.

12. 12

    Pour over potato mixture; tilt pan to distribute evenly.

13. 13

    Bake until set, 15 to 20 minutes.

14. 14

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.