Skip to Content

Italian Potatoes, Peppers and Eggs

Italian Potatoes, Peppers and Eggs

Sharing is caring!

This post may contain affiliate links and I will be compensated if you make a purchase after clicking through my links See Full Disclosure Here

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.    

Potatoes 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! 

Potatoes and Eggs

Italian Potatoes, peppers and eggs

Classic Italian fried potatoes, peppers and egg frittata.


  • 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.


*You can divide the ingredients in half to cook in 2 batches
Tried this recipe?Let us know how it was!
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Carole Camino

Thursday 7th of October 2021

I am of Italian heritage, and my grandmother would cook this because we didn’t eat meat on Fridays. She also put chopped onion, garlic and fresh basil in the pan. So good with a chunk of home made Italian bread. What is the actual name of this dish? My grandma called it “ chowadela” which I am sure is a made up word?

Tina DiLeo

Thursday 7th of October 2021

There's so many variations of this dish. We call it Frittata but every region in Italy always seems to have a different name for the same dish. So that might just be what they called it in your grandmother's family/region of Italy. Either way sounds delicious! Thanks for stopping by - happy cooking!

This site uses Akismet to reduce spam. Learn how your comment data is processed.