Potato, Pepper and Cheddar Frittata
A stovetop frittata with golden potatoes, sweet softened peppers and onion, finished with melted cheddar. High in protein and cooked entirely in one pan.
- Total
- 43 min
- Prep 10 · Cook 33
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sweating · Sautéing
- Savory
- Stovetop
- One pan
Instructions
-
Peel the potatoes and cut them into 1.5 cm cubes. Core and slice the peppers into 1 cm strips. Peel the onion and slice it thinly.
~10 min
-
Heat 1 tbsp olive oil in the skillet over medium heat. Add the onion and peppers with 1/4 tsp salt and cook until soft and lightly golden, about 8 minutes. Push them to the edge of the pan.
~8 min
Sweating the onion and peppers in salted oil softens them and concentrates sweetness before the eggs are added.
Sweating Cook onion and peppers over medium heat with salt until soft and translucent, not browned. If they colour too fast, lower the heat.
-
Add the remaining 1 tbsp olive oil and the potatoes to the pan. Cook, stirring occasionally, until the potatoes are golden and tender when pierced with a knife, 12 to 15 minutes.
~15 min
Cooking potatoes separately first ensures they turn golden and tender rather than steaming under the eggs.
Sautéing Stir potatoes occasionally so they brown evenly on all sides. Crowding the pan steams them instead of crisping.
-
While step 3 cooks
While the potatoes cook, whisk the eggs in a bowl with the remaining 1/2 tsp salt and the black pepper until evenly blended. Grate the cheddar.
~3 min
-
Spread the vegetables and potatoes into an even layer. Pour the eggs over them and scatter the cheddar on top. Cover and cook over low heat until the eggs are just set and the cheese has melted, 6 to 8 minutes.
~8 min
Low, covered heat sets the eggs gently so the custard stays tender instead of turning rubbery.
Keep the heat low once the eggs go in: high heat makes the bottom rubbery before the centre sets.
If the centre still looks wet after 8 minutes, cover and cook 2 more minutes rather than turning up the heat.
-
Slide a spatula around the edge to loosen the frittata, then slide it onto a plate. Cut into wedges and serve warm.
~2 min