Papas Italian Potato Pepper Frittata
Published on March 8, 2016 | In Away From Home Cooking Contest, Cooking Contest | By Extended Stay America |0 Comments
- Cook Time
- Difficulty Level Easy
- (4.5 /5)
- 1 rating
- 1/4 cup Olive Oil, or more if needed
- 8 medium Russet Potatoes, peeled and sliced into small quarters
- 1 large green pepper, sliced 1/4
- 1 large red pepper, sliced 1/4
- 1 large sweet onion, peeled and sliced 1/4
- 1/4 cup fresh basil, chiffonade sliced
- 3 tablespoons fresh Italian parsley, minced
- 4 slices cooked bacon, cut into 1" pieces
- 8 large eggs, beaten
- 1/4 cup grated Parmesan cheese
- In a 12-inch non-stick skillet on medium high heat add half of the olive oil. Add the peeled and sliced potatoes, green and red peppers and onions. On medium-high heat turn every minute or so as the vegetables brown.
- When the potatoes are lightly browned and soft, add the fresh basil, parsley, bacon pieces and sprinkle salt and pepper to your taste. Give all the ingredients a few turns until the herbs are mixed in.
- Slowly pour the beaten eggs evenly around the vegetables. Push the vegetables around so the eggs incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
- Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert the frittata onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom of the frittata will be the top so make sure it is browned just right.
- Push the skillet back onto the burner and add the remainder of the olive oil or more if you like, and lightly brown the bottom of the frittata. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate and top with the grated cheese and more salt and pepper to your taste.
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