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Potatoes and Eggs

Italian Potatoes, peppers and eggs

Classic Italian fried potatoes, peppers and egg frittata.

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*You can divide the ingredients in half to cook in 2 batches
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