Roasted red pepper frittata recipe for a tasty brunch

Ingredients for Roasted red pepper frittata

• 2 medium red peppers, thinly sliced

• 300 ml extra-virgin olive oil, plus more for drizzling

• kosher salt

• 1 large onion, thinly sliced

• 675 g German Butterball potatoes (about 6), peeled, sliced 0.5 cm thick

• 8 large eggs

How to make Roasted red pepper frittata

1. Preheat the oven to 200°C (fan) or 220°C (conventional).

2. Place the bell peppers on a rimmed baking tray, drizzle with oil, and turn to coat.

3. Season the peppers with salt. Roast, turning every 5 minutes, until softened and the skins are wrinkly and lightly blistered, about 20–25 minutes. Let cool slightly.

4. Peel and remove the seeds from the bell peppers, then cut the flesh into 1.5 cm thick slices (you should have about 240 g).

5. Meanwhile, toss the onion and potatoes together in a large frying pan; season with salt. Cover with 300 ml of oil and set over medium heat.

6. Bring the mixture to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimise sticking. Reduce the heat if needed, cooking until the onion is tender and without colour, and the potatoes are soft, about 25–30 minutes. Taste a piece of potato and onion to check for tenderness. Expect some mixture to stick to the pan, and some potatoes may break into smaller pieces—this is normal.

7. Transfer the mixture to a medium bowl and let it cool until warm, about 8–10 minutes. Stir in the roasted peppers.

8. Clean the frying pan and place it in the oven to heat.

9. In a medium bowl, whisk the eggs until no streaks remain, then season with salt. Using a slotted spoon or tongs, lift the vegetable mixture out of the oil and add it to the eggs (this is best done while warm). Set the onion-potato oil aside.

10. Transfer the frying pan back to the stovetop and heat over high until ripping hot, about 5 minutes. Add 3 tablespoons of the reserved onion-potato oil to the pan, then pour in the egg mixture.

11. Cook, using a heatproof rubber spatula or wooden spoon to pull the egg mixture from the outer edges into the centre, allowing uncooked egg to flow underneath. Drag the hotter, more-set egg from the edges into the centre to ensure even cooking.

12. Transfer the frying pan back to the oven and bake the frittata until browned and set, about 10–14 minutes.

13. Let the frittata cool in the pan for 5–10 minutes, then invert onto a platter and cut into wedges to serve.

Do Ahead: The bell peppers can be roasted up to 2 days in advance; cover and chill. Remove from the refrigerator when you start prepping other ingredients to ensure they are not fridge-cold when combined with the eggs.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.