Pepper and Potato Frittata 2.000
Oct 19, 2011

The combination might sound boring, but it isn't. "Art of Eating" editor Edward Behr learned it from Lucy Dinapoli, whose mother came from Catania, Sicily. He cooked the frittata in a heavy, well-seasoned 10-inch cast-iron skillet, with a lid borrowed from another pot.

You'll notice that Behr calls for "excellent, fresh-tasting olive oil" here; for best results, try to use oil that was harvested this fall season. We found a nice Italian brand at Dean & Deluca.

It's good hot or cool or as leftovers, in a sandwich with crusty Italian bread.

Servings: 2 - 4

Yield: Makes 2 main-course servings or 4 first-course servings

  • 5 tablespoons excellent, fresh-tasting olive oil (see headnote)
  • 1 large (12 ounces) russet potato, cut into quarters, then cut into 1/4-inch slices
  • 1 medium green bell pepper, stemmed, seeded and cut into thin slices
  • 1 medium onion, cut into thin slices
  • 1 medium clove garlic, very finely chopped
  • 6 large eggs
  • Kosher salt or fine sea salt
  • Freshly ground black pepper


Line a platter with a few layers of paper towels.

Working in batches if necessary, heat 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the potato slices and cook for a total of 5 minutes, turning them after 3 minutes, until browned and cooked through, then transfer to the paper-towel-lined platter to drain. There should be no need to add oil. Keep the skillet (with the oil) over medium-low heat.

Meanwhile, heat the remaining 2 tablespoons of oil in a separate medium skillet or saute pan over medium heat. Add the pepper, onion and garlic; cook for about 10 minutes, stirring a few times, so the onion and pepper are soft.

Return the potatoes to the skillet with the oil. Add the pepper-garlic mixture and increase the heat to medium-high. Whisk the eggs with the salt and pepper (to taste) in a bowl, then immediately pour into the skillet, covering the vegetables as much as possible. Reduce the heat to low, cover tightly with a lid and cook undisturbed for 10 to 15 minutes, until the eggs are almost set.

Uncover and place a plate over the skillet. Carefully invert the frittata onto the plate, then slip the frittata back into the skillet and cook for a few minutes, just long enough to set the other side.

(Alternatively, if your skillet is ovenproof, you can finish the frittata under the broiler.)

Cut into slices; serve right away.

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Recipe Source

Adapted from Behr's "The Art of Eating Cookbook: Essential Recipes From the First 25 Years" (University of California Press, November 2011).

Tested by Frances Stead Sellers.

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