Potato Red Pepper And Feta Frittata Recipes

Steps:

• 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.

Steps:

• For the frittata: Preheat the oven to 325 degrees F.
• In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
• In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
• For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
• Cut the frittata into pieces and serve with dollop of the sour cream sauce.

Steps:

• Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta.
• Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated broiler for 5 mins until just golden. Cut into thick wedges and serve.

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the 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. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins until just cooked, then drain. Meanwhile, beat the eggs in a bowl with the chillies, garlic and lots of black pepper. For the salsa, lightly oil the pepper halves and place, cut-side down, on a baking sheet.
• Stir the potatoes into the egg mixture, then tip into a shallow, lightly oiled ovenproof dish (ours was a deep 30cm dish). Cook in the oven with the peppers on the shelf above for 25-30 mins until the egg is set and starting to brown at the edges.
• Meanwhile, tip the sweetcorn into a bowl with the onion and basil, and stir in the lime zest and juice. Peel the roasted peppers, dice the flesh, and add to make the salsa.
• Serve half the frittata with half the salsa and half the rocket for two people. The remainder will keep chilled for up to three days. Serve cold or lightly warmed with the remaining salsa.

Steps:

• Preheat grill to high, or turn on oven broiler.
• Heat oil on medium heat in large flame-proof frying pan.
• Add onion and saute for 5 minutes until softened, stirring occasionally.
• Add potatoes and cook for a further 5 minutes until golden, stirring to prevent sticking.
• Spread mixture evenly over bottom of pan.
• Pour beaten eggs, lightly seasoned with salt and pepper, over potato and onion mixture.
• Sprinkle the cheese on top and cook over medium heat for 5-6 minutes until the eggs are just set and base of frittata is lightly golden.
• Place pan under grill or broiler (protect the pan handle with a double layer of foil if it is not flameproof) and cook the top of the frittata for about 3 minutes until it is set and lightly golden.
• Serve warm or cold, cut into wedges.