Roasted Red Pepper Frittata Recipe | Epicurious
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
Ingredients
- 2 medium red bell peppers
- 1 1/4 cups extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 large onion, thinly sliced
- 1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4" thick
- 8 large eggs
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