Potato and Pepper Frittata brings together the rustic heartiness of fried potatoes with the vibrant sweetness of bell peppers and the subtle heat of a hot chili pepper, all enveloped in a rich, creamy egg custard. This versatile dish can serve as a satisfying breakfast, a light lunch, or a shareable appetizer. Incorporating Italian herb seasoning and a hint of dried dill adds aromatic layers that complement the earthy potatoes and crisp peppers. Whether you’re feeding a crowd or enjoying a leisurely weekend brunch, this frittata delivers bold flavors, contrasting textures, and simple preparation.
Cooking Time
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Ingredients
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2 medium potatoes (about 12 oz/350 g), peeled and thinly sliced
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2 tablespoons vegetable oil, plus more for frying
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1 tablespoon butter
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4 large eggs
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¾ cup (180 ml) heavy cream
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1 teaspoon salt, plus extra to taste
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½ teaspoon freshly ground black pepper, plus extra to taste
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1 teaspoon Italian herb seasoning
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½ teaspoon dried dill
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½ bell pepper (any color), thinly sliced
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1 small hot chili pepper (such as jalapeño or serrano), finely diced
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½ purple onion, thinly sliced
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¼ cup (30 g) grated cheese (Gruyère, cheddar, or mozzarella)
Step-by-Step Cooking Directions
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Prepare the Potatoes: Heat 2 tablespoons of oil in a nonstick or well-seasoned cast-iron skillet over medium heat. Add the sliced potatoes in a single layer, season with a pinch of salt and pepper, and fry 3–4 minutes per side until golden brown and tender. Transfer the potatoes to a plate lined with paper towels to drain.
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Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the sliced purple onion, bell pepper, and hot chili; season lightly with salt and pepper. Sauté for 4–5 minutes until the vegetables soften and the onion turns translucent.
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Whisk the Eggs: In a mixing bowl, whisk together the eggs, cream, salt, pepper, Italian seasoning, and dried dill until fully blended and slightly frothy.
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Combine and Cook: Return the fried potatoes to the skillet, arranging them evenly among the sautéed vegetables. Pour the egg–cream mixture over the potatoes and vegetables, tilting the pan to ensure uniform coverage. Sprinkle the grated cheese on top.
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Set the Frittata: Reduce the heat to low, cover the skillet with a lid, and cook for 10 minutes without lifting the lid. The low, gentle heat allows the eggs to set evenly without browning too quickly on the bottom.
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Finish Under the Broiler (Optional): For a golden, bubbly top, transfer the skillet to a preheated broiler for 1–2 minutes. Watch closely to prevent burning.
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Serve: Allow the frittata to rest for 2 minutes, then slice into wedges. Garnish with additional fresh dill or chopped parsley, if desired.
Nutritional Information
Per Serving (⅛ of frittata)
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Calories: 210 kcal
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Protein: 8 g
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Carbohydrates: 14 g
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Fat: 14 g
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Saturated Fat: 6 g
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Fiber: 2 g
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Sugar: 2 g
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Sodium: 320 mg
The Origins and Popularity of the Recipe
The frittata traces its roots to Italy, where “frittata” means “fried.” Unlike the French omelette or Spanish tortilla, the Italian frittata traditionally starts on the stovetop and finishes in the oven or under a lid, resulting in a thick, custardy texture rather than a folded omelette. Rustic variations often incorporated leftover vegetables, cured meats, or cheeses—making it an economical, resourceful dish. Over time, frittatas have gained global popularity for their adaptability and ease of preparation. The inclusion of potatoes nods to the Spanish tortilla tradition, while bell peppers and herbs lend Mediterranean brightness. Today, modern cooks embrace frittatas for brunch menus, picnic fare, or quick, wholesome dinners.
Reasons Why You’ll Love the Recipe
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Flavorful Harmony: Earthy potatoes, sweet peppers, and aromatic herbs meld into an irresistible taste profile.
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Textural Contrast: Crisp-edged potato slices give way to a plush, creamy egg center.
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Make-Ahead Friendly: Prepare ingredients ahead and assemble just before cooking to save time.
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Customizable: Easily swap vegetables, cheeses, or seasonings to suit your pantry.
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One-Pan Convenience: Fewer dishes mean less cleanup without sacrificing flavor.
Health Benefits
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Eggs provide high-quality protein, essential amino acids, and vitamins D and B12.
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Potatoes offer potassium, vitamin C, and dietary fiber when cooked with the skin on.
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Bell Peppers are rich in vitamins A and C and antioxidants like beta-carotene.
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Onions and Chili Peppers contain flavonoids and capsaicin, which have anti-inflammatory properties.
By using moderate oil, incorporating vegetables, and selecting lighter cheeses, you can enjoy a balanced dish that nourishes and satisfies.
Serving Suggestions
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Pair with a crisp green salad dressed in lemon vinaigrette for a light meal.
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Serve alongside crusty bread or garlic toast for dipping.
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Offer dollops of sour cream or salsa verde for a tangy accent.
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Accompany with fresh fruit salad or sliced tomatoes for a refreshing contrast.
Common Mistakes to Avoid
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Overcrowding the Pan: This leads to uneven cooking; work in batches if necessary.
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High Heat: Cooking eggs over high heat can cause rubbery texture and burnt edges.
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Skipping Rest Time: Allowing the frittata to rest ensures clean slicing and better texture.
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Uneven Potato Slices: Aim for uniform thickness so all pieces cook through at the same rate.
Pairing Recommendations
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Wines: A light-bodied Pinot Grigio or a dry Rosé complements the creamy eggs and herbs.
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Beers: Belgian Witbier or Pilsner provides a crisp, refreshing counterpoint.
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Non-Alcoholic: Sparkling water with a twist of lemon or iced herbal tea balances richness.
Cooking Tips
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Room-Temperature Eggs: Eggs whisk more evenly when not straight from the refrigerator.
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Nonstick Skillet: Ensures easy release—key for broiler finishing without sticking.
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Herb Variations: Swap dill for tarragon or chives to shift flavor profiles.
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Cheese Choices: Fontina, feta, or goat cheese add unique tang and complexity.
Similar Recipes to Try
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Spanish Tortilla (Tortilla Española): Potato and onion–only version, thick and hearty.
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Vegetable Crustless Quiche: Baked in a pie dish, with added spinach or broccoli.
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Italian Strata: Layered bread and egg casserole, ideal for feeding a crowd.
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Shakshuka: Poached eggs in spiced tomato–pepper sauce, for a saucier alternative.
Variations to Try
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Meaty Addition: Stir in cooked Italian sausage, prosciutto, or pancetta for added depth.
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Veggie Swap: Use zucchini, mushrooms, or asparagus in place of potatoes.
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Spicy Twist: Increase chili peppers or add smoked paprika for a smoky heat.
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Dairy-Free: Replace cream with coconut milk and omit cheese for a lighter profile.
Ingredient Spotlight: Potatoes
Potatoes are a global staple prized for their versatility, hearty texture, and nutrient density. Rich in potassium and vitamin C, they absorb flavors beautifully, delivering a satisfying bite whether fried, roasted, or mashed. In this frittata, sliced potatoes provide structure and a golden, crispy element that contrasts with tender eggs and sautéed vegetables.
Conclusion
Potato and Pepper Frittata embodies the best of simple, resourceful cooking—transforming everyday ingredients into a luxurious, custardy dish with minimal effort. Its fusion of Italian technique and Spanish heartiness makes it a universally appealing recipe, perfect for any meal occasion. With endless customization options and straightforward preparation, this frittata will become a go-to in your culinary repertoire.
Frequently Asked Questions
1. Can I use leftover roasted potatoes?
Yes. Leftover potatoes add flavor; simply dice and follow the same steps, reducing initial frying time.
2. How do I know when the frittata is fully cooked?
The center should be set and no longer jiggly. A toothpick inserted into the middle should come out clean.
3. Can I make this in individual portions?
Divide the mixture among small ramekins and bake at 350 °F (175 °C) for 12–15 minutes until set.
4. Is it necessary to use heavy cream?
Cream yields a richer custard. For lighter texture, substitute half-and-half or whole milk, though the frittata will be less silky.
5. How do I prevent the bottom from burning?
Cook over low to medium heat and ensure the pan is well-oiled. Use a heat diffuser if your burner runs hot.
6. Can I reheat leftovers?
Yes. Warm slices in a 325 °F (160 °C) oven for 5–7 minutes or microwave briefly, covered to retain moisture.
7. What cheese melts best on top?
Gruyère and fontina melt beautifully; cheddar works too for sharper flavor.
8. Can I make this gluten-free?
The recipe is naturally gluten-free, provided your seasoning blend contains no additives with gluten.
9. How do I adapt for a vegan diet?
Use a chickpea flour “egg” batter (1 cup chickpea flour + 1 cup water + spices) and a plant-based cream alternative; omit cheese or use vegan cheese.
10. What variations work for breakfast?
Add cooked bacon or ham, swap herbs for chives or parsley, and serve with avocado slices and hot sauce for a brunch twist.