• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 30 mins cook

Potato, capsicum and olive frittata

potato, capsicum and olive frittata
Triple tested. For your success every time.

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.


Potato, capsicum and olive frittata

  • 1 cured chorizo sausage (170g)
  • 500 g (1 pound) desiree potatoes, cut into 3cm (1¼-inch) cubes
  • 1 tbsp olive oil
  • 8 eggs
  • 1/2 cup (125ml) pouring cream
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 1/2 cup (120g) drained char-grilled red capsicum (bell pepper), cut into strips
  • 1/4 cup (40g) pitted black olives


Potato, capsicum and olive frittata

  1. Thickly slice chorizo on the diagonal. Cook chorizo in an 18cm (7¼-inch) (base measurement) ovenproof frying pan over high heat until crisp all over. Remove from pan. Wipe pan clean with paper towel.
  2. Meanwhile, boil, steam or microwave potato for 5 minutes or until potato is just tender; drain.
  3. Heat oil in same frying pan; cook potato, stirring, over medium-high heat, until golden.
  4. Meanwhile, whisk eggs and cream in a large jug until combined. Stir in parsley; season.
  5. Return chorizo to pan with capsicum and olives; pour egg mixture over ingredients. Cook over low heat for 6 minutes or until base and edge of egg is almost set.
  6. Meanwhile, preheat grill (broiler).
  7. Place frittata under grill for 5 minutes or until just set. Cut into wedges before serving.
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