Potato and Paprika Frittata
Probieren Sie die köstliche Kartoffel-Frittata mit Paprika von Spoonsparrow als Vor- oder Hauptspeise.
Ingredients
- 800 g waxy potatoes
- 2 onions
- 2 large red bell peppers
- 150 g sheep's cheese (45% fat content)
- 4 sprigs Parsley
- 50 g Manchego cheese (1 piece)
- 4 tbsp olive oil
- 7 eggs
- Salt
- Pepper
Instructions
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1.
Peel the potatoes and cut them into thin slices. Peel and finely dice the onions. Halve, deseed, wash, and dice the bell peppers. Crumble the sheep's cheese. Wash, dry, and chop the parsley. Grate the Manchego. Heat the oil in a casserole dish (18 x 30 cm) over low heat. Fry the potatoes in it with the lid closed for about 10 minutes, stirring occasionally. Add the onions and bell peppers and fry for another 3-4 minutes.
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2.
Whisk the eggs with salt, pepper, and parsley, mix in the feta and Manchego, and pour over the vegetables. Let it brown slightly, then finish baking in a preheated oven at 180 °C (fan: 160 °C; gas: level 2-3) for 15-20 minutes to complete the frittata.
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3.
Remove the finished frittata from the oven, cut it into small pieces, secure with toothpicks, and arrange on a platter.
