Potato and Pepper Frittata

Name: Potato and Pepper Frittata
Yield: makes 6 servings
Ingredients: 1 large (about 10 ounces) Idaho potato; 12 large eggs; 1/3 cup heavy cream; Salt; Freshly ground black pepper; 1 1/3 cups cubed (1-inch) day-old bread, crusts removed; 3 tablespoons extra-virgin olive oil; 1 onion, cut into 1/2-inch strips; 1 red and 1 green bell pepper, cored, seeded, and cut into 1/4-inch slices; 1 tablespoon unsalted butter

December 9, 2011

What makes this frittata different is the bread. It soaks up the egg and cream and gives the frittata a firm but still tender texture. It also makes it easier to slide onto a serving plate, if that’s how you want to serve it.

Cooks' Note

This simple and satisfying dish can be made even simpler by using a leftover baked potato instead of starting from scratch by boiling a potato.

Recipe notes

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