Thick frittata with bell peppers and potatoes, a simple and tasty summer main course perfect to prepare in advance. There are many ingredients that can make a frittata delicious: from zucchini and artichokes to, of course, potatoes and onions and much more. For us Italians, the frittata is one of those classic traditional dishes that always disappears quickly. In this version of a frittata with peppers I also added potatoes to make it richer, heartier and more flavorful, like a true savory skillet pie with peppers. The potato and pepper frittata is a dish perfect to serve hot, but it is also great cold or at room temperature, ideal for a shared aperitif and tasty as an appetizer when cut into squares. Let’s go to the kitchen — I’m sure this delight will win you over. As always, before we start cooking, a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the pepper and potato frittata
- 2 bell peppers (large and meaty)
- 2 onions (large, white or red)
- 1.3 lb potatoes
- to taste salt
- to taste extra virgin olive oil
- 4 eggs (large)
- 3.5 oz grated Grana Padano (or Parmesan)
Tools
- Skillet
- Stovetop
Preparation
Rinse the bell peppers. You can use yellow, red, or both; yellow peppers have a sweeter, milder flavor, while green ones are more bitter.
Cut them in half, remove the core, seeds and membranes, slice into vertical strips and then dice. Peel the onion, rinse it and slice it.
Sauté the onion in olive oil, add the peppers, season with salt and let them simmer over moderate heat for 20 minutes, stirring often.
Wash, peel and cut the potatoes into small cubes, add them to the peppers and brown over high heat,
lower the heat, cover with a lid and cook for 10–15 minutes. Turn off the stove and let rest for 10 minutes.
Transfer everything to a bowl, add the eggs and the cheese and mix well.
Heat a heavy-bottomed skillet (mine was about 8 1/2 inches and I made a tall frittata) and grease it with a drizzle of oil. Pour in the mixture to cover the pan and cook for 10 minutes over very low heat on the smallest burner.
After that time, once the frittata has set, use the same lid or a large plate to flip it and cook for another 10 minutes. The potato and pepper frittata is ready — transfer it to a serving plate and serve.
Storage and tips
Our pepper and potato frittata is ready; it is good both hot and after a few hours at room temperature. It keeps in the refrigerator in an airtight container for 2 days.
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