Potato Wedge Tortilla
Whip up a delicious Potato, Red Pepper, and Onion Frittata that's perfect for breakfast or brunch. This flavorful dish features crispy potato wedges, sweet onions, vibrant red peppers, and gooey melted cheddar cheese all bound together with fluffy eggs. The frittata is cooked to perfection in a skillet on the stovetop and finished off under the grill until the cheese is golden and bubbly. Serve this hearty frittata with a fresh salad or a side of baked beans for a satisfying meal that everyone will enjoy.
— Constant Cookbook
Ingredients
- 1 large potato
- 1 tbsp sunflower oil
- 1 small onion , halved and sliced
- 1 red pepper , seeded and cut into chunks
- 6 eggs
- handful of grated cheddar , preferably mature
Instructions
- Cut the potato into 8 wedges, don’t bother to peel it. Heat the oil in a non-stick frying pan. Add the wedges and fry gently for about 15-20 minutes, turning occasionally until golden and cooked through (they will cook more quickly if you put a lid on the pan). Scoop the potato out of the pan, add the onion and fry until it is soft and golden. Now add the red pepper and cook until softened. Tip the potatoes back in the pan.
- In a bowl, beat the eggs together with plenty of seasoning, then pour over the potato, pepper and onion. Keep pushing the egg mix around in the pan to make space for the uncooked egg to flow into.
- When the egg looks quite set, throw the grated cheese over and slide the pan under a hot grill for a few minutes until the cheese is golden and bubbly. Cut into wedges and dish up (salad is good with this, baked beans are even better).
Yield
Serves 2
Nutrition
- Calories: 467 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 0.89 milligram of sodium
Comments
No comments found.