Frittata with Bell Peppers and Tomatoes

Ingredients

• 2 spinach stems
• 8 eggs
• 1 small elongated radicchio
• 1 red bell pepper
• 1 yellow bell pepper
• 5 small tomatoes
• 5 small red onions
• 1 Garlic clove
• 50 g Parmesan
• 2 cooked potatoes
• olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash and trim the radicchio, cut it lengthwise into wedges and shake off excess moisture.

2. 2.

   Wash, trim, halve, seed, and finely chop the bell peppers.

3. 3.

   Blanch the tomatoes in boiling water, peel, quarter, seed, and finely chop them as well.

4. 4.

   Peel and quarter the red onions lengthwise. Peel and finely mince the garlic. Dice the potatoes.

5. 5.

   Wash the spinach, remove the stems, slice into wide strips, blanch in salted boiling water for 3 minutes, drain, rinse with cold water, and let dry.

6. 6.

   In a large pan over high heat, first sauté the onion pieces in oil, then add the bell peppers with tomatoes and garlic, followed by the radicchio; set each group aside separately after cooking.

7. 7.

   Whisk the eggs in a bowl, then stir in Parmesan, salt, and pepper.

8. 8.

   Grease an elongated baking dish, pour about 2 tablespoons of the egg mixture into it, spread the spinach over it, then layer the remaining vegetables on top, finishing with radicchio. Season each layer lightly with salt and pepper, adding 2 tablespoons of egg mixture between layers. Finally, distribute the remaining egg mixture over the top.

9. 9.

   Bake the frittata in a preheated oven at 180°C for about 35 minutes.