Potato, corn and capsicum frittata | Reader's Digest Asia
Known in Italy as frittata, or in Spain as tortilla, flat omelettes can be served hot or cold with salad for brunch, lunch or supper, and they also make ideal picnic fare. The delicious version here...
Ingredients
- 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
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