Idaho® Potato and Pepper Frittata | Idaho Potato Commission
Whisk eggs with 1 tablespoon cold water, salt and pepper; reserve. Sauté peppers and onions in oil until tender; reserve. Cut potatoes in ⅛” slices. Distribute ¼ cup sliced potatoes among 24...
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Ingredients
- 24 eggs
- 4 pounds Idaho® potatoes, peeled, cooked, quartered
- 2 cups red bell peppers, chopped
- 2 cups green bell peppers, chopped
- 2 cups onions, chopped
- 2 teaspoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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