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Gallery Potato and Red Pepper Frittata Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes 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.

Gallery Potato and Red Pepper Frittata

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Potato and Red Pepper Frittata

Potato and Red Pepper Frittata

Potato and Red Pepper Frittata

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

Ingredients

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 degrees. 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.

Cook’s Notes 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.

Cook’s Notes

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.

Reviews (5)

 Add Rating & Review     55 Ratings   5 star values:        9    4 star values:        19    3 star values:        20    2 star values:        5    1 star values:        2

Reviews (5)

Add Rating & Review     55 Ratings   5 star values:        9    4 star values:        19    3 star values:        20    2 star values:        5    1 star values:        2

Add Rating & Review

55 Ratings 5 star values: 9 4 star values: 19 3 star values: 20 2 star values: 5 1 star values: 2

55 Ratings 5 star values: 9 4 star values: 19 3 star values: 20 2 star values: 5 1 star values: 2

55 Ratings 5 star values: 9 4 star values: 19 3 star values: 20 2 star values: 5 1 star values: 2

  • 5 star values: 9 4 star values: 19 3 star values: 20 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/19/2013   This is a simple & delicious recipe. Guests for brunch today were delighted with this. I served it with garlic mayonnaise as suggested - Together? - To. Die. For!  

Martha Stewart Member     Rating: Unrated       01/08/2010   Oops, sorry! I did slice the potatoes from the can. Or, you can use canned sliced potatoes. Either one works perfectly in this and saves a lot of time.  

Martha Stewart Member     Rating: Unrated       01/08/2010   This is very versatile and comes out perfectly every time. It's really delicious and satisfying. On one occasion, I substituted fresh thyme for the rosemary. On another, I used fresh tarragon. Next time, I'm going to use some basil, I always make a few extra potatoes to use leftover in this, which saves on prep time. I made it one night with canned whole potatoes and no one had a clue. You must try this frittata. You'll be making it all the time.  

Martha Stewart Member     Rating: Unrated       02/24/2008   I did make an aioli to go with this, and it really put it over the top. Yum!

    Martha Stewart Member

    Rating: Unrated 05/19/2013

This is a simple & delicious recipe. Guests for brunch today were delighted with this. I served it with garlic mayonnaise as suggested - Together? - To. Die. For!

Rating: Unrated

Rating: Unrated 01/08/2010

Oops, sorry! I did slice the potatoes from the can. Or, you can use canned sliced potatoes. Either one works perfectly in this and saves a lot of time.

This is very versatile and comes out perfectly every time. It’s really delicious and satisfying. On one occasion, I substituted fresh thyme for the rosemary. On another, I used fresh tarragon. Next time, I’m going to use some basil, I always make a few extra potatoes to use leftover in this, which saves on prep time. I made it one night with canned whole potatoes and no one had a clue. You must try this frittata. You’ll be making it all the time.

Rating: Unrated 02/24/2008

I did make an aioli to go with this, and it really put it over the top. Yum!

All Reviews for Potato and Red Pepper Frittata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato and Red Pepper Frittata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest