Happy Weekend friends! I’ve got a classic Italian-American dish that may (or may not) surprise you: Potatoes, peppers and eggs – oh my! 🇮🇹 Although this dish is usually a Friday night special, it would make a great addition to your Sunday brunch table, as well as a quick weeknight supper. While my potatoes, peppers and eggs may not look like or sound like some “faancy” Frittata you see on the cover of a magazine, it is 100% Italian home cooking. Like most Italian cooking you get a whole lot of taste using a few basic everyday ingredients. Even without the peppers this dish is a winner.
MY VERSION OF POTATOES, PEPPERS AND EGGS
This potato, pepper and egg recipe I’m sharing today isn’t exactly like the one I grew up on, but it’s delicious and totally doable. If you’ve never made this type of dish before the most important tip is to use an 8″ non stick saute skillet. Keeping it small gives you better control of the pan and the ingredients. Personally, I find it easier to flip over the eggs using the smaller pan. Also, keep it non stick. Even though this recipe calls for a fair amount of olive oil, non stick is definitely the way to go (in my opinion).
A few more tips:
- Keep the potatoes the same size, I like to slice them in 1/4″ rounds. If the potato is really big then slice the round in half. This not only speeds up the cooking process, but makes for easier slicing too.
- Start with a cold pan. The idea is to put the potatoes in the pan while the oil is still cold this way you cook them as the heat rises. They do not brown on the outside and stay raw in the inside. My trick is to cover the pan with foil as it heats which steams them as well. Then as they start to soften a bit I remove the foil, turn up the heat and get the potatoes nice and crispy on the outside.
- Add the peppers to potatoes after you remove the foil.
- Once the potatoes (and Peppers) look ready pour the egg mixture all over the pan and cook. If you hear that initial fry sound and the edges bubble up a bit you know your pan is at the perfect temperature. Let the eggs cook and set a bit at this heat and then turn it down slightly.
- For more of fritatta type product (which is how I do it) you can let the eggs set and then flip them over. You’ll want to use a spatula to pull the eggs away from the sides of the pan as they firm up. Do this until there is no more raw egg puddling at the top. Then flip over the frittata.
- Alternatively, you can basically scramble the eggs up as they cook inside the pan.
We like ours on soft bread with a slice of mozzarella or provolone cheese. You could also serve this with a salad or other side dish as well.
Happy Cooking and enjoy!
Italian Potatoes, peppers and eggs
- 1/2 cup of olive oil
- 4 extra large eggs
- 1/2 cup cup sliced mini peppers
- 1 large potato sliced Into 1/4" rounds
- Handful grated Parmesan Cheese more if desired
- S&P Taste
- In a bowl whisk together eggs, parmesan cheese, salt & pepper; set aside.
- Starting with a cold non stick skillet - cook sliced potatoes on medium heat until they get softened a bit. Season with salt and pepper. Add the peppers and continue to saute on medium-high heat.
- When potatoes have a golden brown coating add the egg mixture.
- Continue to cook on medium to high heat (careful not to burn the eggs). Using your spatula push the egg mixture away from the sides of the pan and tilt to allow the uncooked eggs to touch the bottom of the pan. Do this until their is no more raw egg on the top. Flip the eggs over and continue to cook through another 1-2 minutes. Slide out of the pan onto a dish and serve.