Red pepper potato frittata with chives

(Serves 8)

These frittatas can be served hot or cold and are super adaptable to suit your needs.

Ingredients

- 3 Tbs. Olive Oil 

- 8 Medium Potatoes (720g) (with skin), scrubbed and sliced

- 1 Large Red Pepper, deseeded and sliced

- 2 Cloves Garlic, crushed

- 1 Handful of Chives (25g), chopped

- 6 Large Eggs

- 1 tsp. Salt

- Ground Black Pepper, to taste

Method

- Heat 2 Tbs. Olive Oil in a large non-stick frying pan. 

- Add the potatoes, pepper and garlic and sauté for 10 minutes turning occasionally.

- Add the chives and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.

- Whisk the eggs in a large bowl and then gently transfer the potato mixture into the eggs and season.

- Add 1 Tbs. Olive Oil to the frying pan. 

- When hot add the potato and eggs mixture.

- Cook over a low heat for 10-15 minutes or until the mixture is almost set.

- Place the frying pan under a preheated grill until the top is lightly golden.

Serve hot or cold with a salad of lettuce, rosa tomatoes, grated carrots & 1 whole Avocado, quartered.

Recipe courtesy of Potatoes SA