Mini potato and pepper frittata

(4 ratings)

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Potato and pepper frittata
Potato and pepper frittata
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Feed the family for just 38p a head with this super-simple dish. Serve these tasty frittatas hot or cold, with a crispy side salad. The kids will love them!


  • 3 large potatoes, unpeeled
  • 1tbsp olive oil
  • 2 onions, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 6 large eggs
  • Salt and freshly ground black pepper
  • Handful of wild rocket, to serve (optional)
  • 6 x 10cm (4in) Yorkshire pudding tins, greased and base-lined with baking parchment

Haven’t got Yorkshire pudding tins? Use muffin tins instead and make ten smaller frittatas. Cook for 12-15 mins.


  1. Pierce the potatoes several times with a fork, then microwave on High for 10 mins.
  2. Set the oven to 180°C/Gas Mark 4.
  3. Peel away the potato skin and cut the potatoes into 1cm (½in) cubes. Heat the olive oil in a frying pan and fry onions for a few mins to soften, then add the potatoes, cook for 5 mins without stirring, to brown them. Add the red pepper to the pan and cook over a medium heat for 5 more mins.
  4. Break eggs into a bowl and beat lightly with a fork. Season well. Divide potato and onion mixture between tins, then carefully pour in the beaten egg.
  5. Bake for 20 mins, until puffed up and golden. Leave to cool for a few mins, then run a knife around each one and lift them out. Serve hot or cold with salad leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 212(kcal)
  • Fat 10.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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