Potato Frittata Twist

This is so good, you won’t believe it’s this easy! In Spain and Portugal, this favorite comforting dish of sliced potatoes, thinly sliced peppers, garlic, and olive oil cooked in an egg batter is sliced and served in wedges, hot or cold. It’s so quick to make, it’s perfect for a soothing “I’m hungry right now” dinner. Of course, a frittata is also great for breakfast. This recipe calls for baked potatoes, so plan on preparing them the night before. If you don’t have baked potatoes on hand, prick the potatoes all over with a paring knife and microwave on high for 7 to 8 minutes, until tender. Then slice. The good-for-you foods also include fresh lemon juice, garlic, and olive oil in the Work of Art Drizzle.

Serves 4 • Prep Time: 15 minutes • Cook Time: 8 minutes plus 1 hour if baking the potatoes

 

11/2  tablespoons Work of Art Drizzle (see here), divided

3  medium cold baked russet potatoes, thinly sliced

1  cup very thinly sliced jarred roasted red peppers

1/4  cup chopped fresh Italian parsley

2   large eggs

2   large egg whites Salt and pepper

1. Place a large skillet over medium-high heat and brush the bottom with about 2 teaspoons of the Work of Art Drizzle. Arrange the potatoes, then the peppers in the skillet. Cook for 5 minutes, without stirring, until the potatoes are warm. Drizzle on the remaining Work of Art Drizzle and sprinkle with the parsley. In a bowl, whisk the eggs and egg whites with salt and pepper and pour over the vegetables. Cook, covered, without stirring, for about 8 minutes, until the egg mixture is solid when you shake the pan. Remove from the heat, slice, and serve.

Calories 173 • Total Fat 2.5g • Saturated Fat 1g • Carbohydrates 30g • Protein 8g • Dietary Fiber 3.6g • Sodium 66mg