Potato, corn and capsicum frittata


  • 700 g potatoes, peeled, quartered lengthwise and thinly sliced across
  • 1 red, yellow or orange capsicum, seeded and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and thinly sliced
  • 250 g frozen corn, thawed
  • 6 eggs
  • ⅓ cup (10 g) finely chopped fresh flat–leaf parsley
  • salt and pepper


  1. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil.
  2. Reduce the heat, then add the chopped capsicums and simmer for 3 minutes or until the potatoes are just starting to cook.
  3. Drain well, cover and keep hot.
  4. Heat a 25 cm non–stick frying pan over a high heat.
  5. Add the oil to the pan and swirl it around.
  6. When the oil is hot, reduce the heat to moderate, add the onion and fry, stirring, for 3 minutes or until soft.
  7. Add the potatoes, chopped capsicum and corn and continue frying for about 8 minutes, stirring and turning the vegetables, until the potatoes are tender.
  8. Remove from the heat.
  9. In a large bowl, beat the eggs with the parsley and seasoning to taste.
  10. Use a slotted spoon to add the vegetables to the eggs, stirring them in thoroughly.
  11. (If any vegetables have stuck to the bottom of the pan, thoroughly clean and dry the pan before heating it with an additional 1 tablespoon oil.
  12. )Replace the frying pan, with the oil remaining from cooking the vegetables, over a moderate heat.
  13. When the pan is hot, pour in the egg mixture, spreading out the vegetables evenly.
  14. Cook the frittata, shaking the pan frequently, for 3–4 minutes or until the edges are set and the top is beginning to look set.
  15. Meanwhile, preheat the grill to the hottest setting.
  16. Place the frittata under the grill for about 2 minutes or until the eggs are just set.
  17. Pierce the top of the mixture with a knife to check that the frittata is cooked.
  18. Remove the pan from under the grill and leave the frittata to set for 2 minutes, then slide it onto a serving plate.
  19. Serve hot or at room temperature, cut into wedges.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes


Source: Amazing Vegetables
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