Potato Frittata

Name: Potato Frittata
Ingredients: 3 Tbsp. olive oil; 1 large Russet potato, peeled and thinly sliced; 1 medium onion, thinly chopped; 1 large red bell pepper, seeded and chopped; 1 tsp. fresh thyme or parsley, chopped (optional); 6 large eggs; 1/2 c. freshly grated Parmesan cheese; 4 to 5 marinated artichoke hearts, chopped

8 ingredients

7 steps

Ingredients

3 Tbsp. olive oil
1 large Russet potato, peeled and thinly sliced
1 medium onion, thinly chopped
1 large red bell pepper, seeded and chopped
1 tsp. fresh thyme or parsley, chopped (optional)
6 large eggs
1/2 c. freshly grated Parmesan cheese
4 to 5 marinated artichoke hearts, chopped

Directions

1

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.
2

Layer half of the potato, onion and bell pepper slices in the skillet.
3

Season with salt and pepper.
4

Repeat layering and seasoning.
5

Cover and cook until potato and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes.
6

Sprinkle with the thyme and remove from burner.
7

Set aside, leaving in the skillet.