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Recipe

Red capsicum, potato and parsley frittata

Feb 28, 2012 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Red capsicum, potato and parsley frittata
  • 2 tablespoon olive oil
  • 1 finely chopped onion
  • 750 gram peeled, chopped potatoes
  • 1 seeded, chopped red capsicum
  • 6 eggs
  • 1 cup milk
  • 1/2 cup grated tasty cheese
  • 2 tablespoon chopped parsley
  • crispy prosciutto, mixed salad, to serve

Method

Red capsicum, potato and parsley frittata
  • 1
    Heat oil in a 24cm non-stick frying pan on medium. Saute onion 2-3 minutes, until beginning to caramelise.
  • 2
    Add potatoes. Cook 8-10 minutes, stirring occasionally, until tender. Stir in capsicum and cook a further 3-4 minutes.
  • 3
    In a medium bowl, whisk eggs, milk, cheese and parsley together. Season to taste.
  • 4
    Pour egg mixture over potato mixture. Reduce heat to low. Cook 8-10 minutes, until mixture is almost set.
  • 5
    Place pan under a preheated grill 1-2 minutes, until the top is set and golden. Top with prosciutto and serve in wedges with a mixed salad.

Notes

Cream may be used in place of milk. Bake or pan-fry the prosciutto for a few minutes until crispy.

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