Red pepper potato frittata with chives - pics supplied

(Serves 8)

These frittatas can be served hot or cold and are super adaptable to suit your needs.


  • 3 Tbs. Olive Oil 
  • 8 Medium Potatoes (720g) (with skin), scrubbed and sliced
  • 1 Large Red Pepper, deseeded and sliced
  • 2 Cloves Garlic, crushed
  • 1 Handful of Chives (25g), chopped
  • 6 Large Eggs
  • 1 tsp. Salt
  • Ground Black Pepper, to taste


  1. Heat 2 Tbs. Olive Oil in a large non-stick frying pan. 
  2. Add the potatoes, pepper and garlic and sauté for 10 minutes turning occasionally.
  3. Add the chives and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
  4. Whisk the eggs in a large bowl and then gently transfer the potato mixture into the eggs and season.
  5. Add 1 Tbs. Olive Oil to the frying pan. 
  6. When hot add the potato and eggs mixture.
  7. Cook over a low heat for 10-15 minutes or until the mixture is almost set.
  8. Place the frying pan under a preheated grill until the top is lightly golden.
Serve hot or cold with a salad of lettuce, rosa tomatoes, grated carrots & 1 whole Avocado, quartered.

Recipe courtesy of Potatoes SA