Capsicum and potato frittata
Enjoy a delicious Capsicum and potato frittata perfect for lunch or dinner, serving 4 in just 35 minutes!
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Oven
- Mixing bowl
- Whisk
- Grater
- Spatula
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium_piece (150g) brown onion, sliced thickly
- 1/3 cup (80g) drained roasted red capsicum (bell pepper) strips
- 750 grams canned tiny taters, rinsed, drained, sliced thickly
- 1/3 cup fresh basil, coarsely chopped
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 10 eggs, beaten lightly
- 1/2 cup (40g) parmesan, coarsely grated
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