Potato and Pepper Frittata. It’s the best you’ll find because it’s my grandma’s recipe!
I thought I’d share it with you because it’s a very simple frittata recipe but I assure you it’s very good!
A tasty and versatile Italian cuisine main course, ideal to serve hot, lukewarm, or even cold. It can be easily prepared as a main dish or as an appetizer.
This simple recipe combines the delicacy of peppers with the substance of potatoes, all tied together by fresh eggs and seasoned with aromatic herbs such as parsley or basil.
This morning I went to the market in the square and beautiful red and yellow peppers stood out from the stalls.
My mind…said to buy them. I bought quite a few because we really like peppers cooked in any way.
The recipe I’m proposing is very easy and super tasty: Potato and Pepper Frittata.
Simple to prepare, you put it in the oven or fryer and don’t think about it for at least half an hour! No risk of it burning in the pan or forgetting it on the stove!
Super flavorful, the pepper and potato frittata will please everyone, both young and old! You can serve it as a main course or even as an appetizer or for a buffet with friends.
Making it is very simple: just a quick cooking of the peppers for 15 minutes in a pan with onions, then mix them with eggs and the rest of the ingredients.
Delicious eaten hot, warm, and even cold!
Perfect to bring as lunch to the office, to eat under the beach umbrella, or on a day trip during a nice picnic in the mountains!
In short, a simple, fresh, and vegetarian frittata to propose every time you have little time and a lot of zucchini in the fridge!
This pepper and potato frittata can be cooked in the traditional, ventilated oven, or in the air fryer: all three methods are described in the recipe.
Recipes to save! Recipes with peppers and there are many more waiting for you if you like, and I await your opinion.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Frying, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 342.67 (Kcal)
- Carbohydrates 25.43 (g) of which sugars 4.64 (g)
- Proteins 16.75 (g)
- Fat 19.99 (g) of which saturated 6.82 (g)of which unsaturated 4.97 (g)
- Fibers 4.59 (g)
- Sodium 963.46 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Potato and Pepper Frittata
- 5 eggs
- 3 potatoes (medium)
- 2 peppers (1 red 1 yellow)
- 1 onion
- 1.76 oz Parmesan cheese
- to taste extra virgin olive oil
- 1 bunch parsley
- salt
- to taste pepper
Tools
- Air Fryers
- Baking Dish
- Pan
- Bowl
- Pot
Steps
Potato and Pepper Frittata
To prepare the zucchini and potato frittata, wash the potatoes under running water to remove soil residues, place them to boil in a large pot covering them with water and without peeling them, use potatoes as uniform in size as possible to ensure even cooking.
(Use old potatoes as they absorb less water).
It will take about 30/35 minutes if boiled in a classic pot or half the time with a pressure cooker.
Once ready, let them cool slightly (just enough to handle them) and then peel them.
Mash them with a fork while they are still warm.In a non-stick pan, heat a little oil and sauté the onion.
Add the peppers and continue cooking for another 10-15 minutes until all the vegetables are tender and well cooked.
Season with salt and pepper.
In a large bowl, beat the eggs with a fork.
Add the grated Parmesan cheese, a pinch of salt, and pepper.
If you like, you can also add some chopped parsley.
Pour the cooked vegetables into the bowl with the eggs and mix well to combine everything.
Line a cake mould or oven dish with parchment paper or grease it, 24/26 cm.
(It depends on the desired height).
Bake the savory pie in a preheated oven, in ventilated mode at 365°F, for about 20-25 minutes or until the puff pastry is golden brown.
If you have a static oven, bake the savory pie at 365°F for about 30-35 minutes or until the pastry is golden brown.
If you have an air fryer, place the savory pie in the air fryer basket, just like described in the recipe, then cook it at 375°F for about 18-20 minutes, or until the edges of the pastry are golden.
Of course, always check since both the oven and fryer can vary cooking times.
Once ready, serve our air-fried frittata cut into wedges or small squares.
I hope this recipe is useful to you. Enjoy your meal!
Tips
Variations
With cheese: You can add provolone, scamorza, or diced mozzarella to the egg mixture for an extra stringy and tasty result.
With deli meats: Add diced bacon, cooked ham, or speck along with the vegetables for added flavor.
Choose the baking dish based on your air fryer’s basket size and ensure it’s made of material suitable for this cooking type.
If you don’t have an air fryer, use a 24/26 cm diameter pan or baking dish oiled, otherwise in the oven at 356°F for 15/18 minutes.
If you liked this recipe, click on many stars, thank you so much.
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