Pepper and Potato Frittata
|Olive oil||1⁄4 Cup (4 tbs)|
|Sweet peppers||2 Large, seeded and cut into strips (Green / Red, Unpeeled / Peeled)|
|Onion||1 Medium, sliced very thin|
|Potatoes||2 Medium, cooked, peeled and thinly sliced|
|Eggs||8 Large, slightly beaten|
|Freshly ground pepper||To Taste|
Heat the olive oil in a large frying pan.
Add the peppers.
Cook over medium heat, stirring constantly, for 3 or 4 minutes or until the peppers are soft. (Unpeeled peppers will take longer to soften.)
Add the onion and the potatoes and mix with a fork.
Cook for 5 more minutes or until the onion is soft.
Beat the water into the eggs and season with salt and pepper.
Pour the eggs over the vegetables and lower the heat.
Cook over low heat until the bottom of the frittata is set.
Shake the frying pan to prevent sticking.
With the fork, pull the eggs that are still liquid over to the side of the pan, lifting the edges of the frittata to allow the eggs to set.
When the bottom of the frittata is firm and golden brown put a plate the size of the frying pan over the omelet and slip it out, cooked side up.
Slip it back into the frying pan, cooked side up, to let the bottom firm and cook to golden brown, 2 or 3 minutes.
Return to the plate and serve hot or lukewarm.