- 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
- Put the potatoes in a saucepan, cover with boiling water and bring back to the boil.
- Reduce the heat, then add the chopped capsicums and simmer for 3 minutes or until the potatoes are just starting to cook.
- Drain well, cover and keep hot.
- Heat a 25 cm non–stick frying pan over a high heat.
- Add the oil to the pan and swirl it around.
- When the oil is hot, reduce the heat to moderate, add the onion and fry, stirring, for 3 minutes or until soft.
- Add the potatoes, chopped capsicum and corn and continue frying for about 8 minutes, stirring and turning the vegetables, until the potatoes are tender.
- Remove from the heat.
- In a large bowl, beat the eggs with the parsley and seasoning to taste.
- Use a slotted spoon to add the vegetables to the eggs, stirring them in thoroughly.
- (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.
- )Replace the frying pan, with the oil remaining from cooking the vegetables, over a moderate heat.
- When the pan is hot, pour in the egg mixture, spreading out the vegetables evenly.
- 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.
- Meanwhile, preheat the grill to the hottest setting.
- Place the frittata under the grill for about 2 minutes or until the eggs are just set.
- Pierce the top of the mixture with a knife to check that the frittata is cooked.
- Remove the pan from under the grill and leave the frittata to set for 2 minutes, then slide it onto a serving plate.
- Serve hot or at room temperature, cut into wedges.
Preparation: 10 minutes
Cooking: about 20 minutes