Ridge View Bed & Breakfast
Rochelle, Virginia

Pepper and Potato Frittata

Ingredients

1/4 cup olive oil

1 yellow onion, thinly sliced

1 cup seeded and thinly sliced red, yellow, and green peppers

2 unpeeled potatoes unpeeled, thinly sliced

Salt and pepper to taste

8 eggs

1/2 cup chopped prosciutto

In a large flame-proof frying pan, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add peppers and potatoes and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Sprinkle with salt and pepper.

Beat eggs. Preheat broiler. When potatoes are tender, scatter prosciutto over vegetables. Pour in eggs. Cook, lifting edges as needed to allow uncooked egg to flow underneath, until set around, but still moist, about 10 minutes. Slip under broiler until top is set and golden. Takes about 2 minutes. Carefully loosen edges and remove to round serving platter.

Preparation time: About 1 hour. I cut and prepare vegetables the evening before.

Serves: 6 to 8.

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