Potato and Pepper Frittata with Cherry Tomatoes and Parmesan

A juicy potato, bell pepper and frittata with cherry tomatoes and Parmesan, which tastes good cold or reheated in a lunchbox. The pieces stay firm on the go and don't turn mushy.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 4 pc Eggs
• 250 g waxy potatoes
• 1 pc red bell pepper
• 1 pc onion
• 150 g cherry tomatoes
• 40 g Parmesan, freshly grated
• 1 bunch chives
• 2 tbsp olive oil
• salt
• pepper

Method

1. Wash the potatoes and cut them into small cubes, remove the seeds from the bell pepper and cut it into cubes, peel the onion and finely dice it.
2. Fry the potato cubes in 1 tbsp olive oil in a non-stick pan over medium heat for about 10 minutes, until they are almost cooked through. Turn them occasionally while frying.
3. Add the bell pepper and onion to the potatoes and fry for another 5 minutes, until the vegetables are soft.
4. Halve the cherry tomatoes, add them and let them cook briefly.
5. Whisk the eggs in a bowl, season with 30 g Parmesan, salt and pepper, and pour over the vegetables in the pan. Reduce the heat to low.
6. Let the frittata set covered for about 8 to 10 minutes, until the surface is nearly firm.
7. Sprinkle the remaining Parmesan on top and place the pan under the preheated grill until the surface is golden brown, about 2 to 3 minutes.
8. Cut the chives into rolls. Let the frittata cool, cut it into pieces and sprinkle with the chives.