Looking for a stick-to-your ribs gluten-free recipe that only needs a few ingredients? You will love this!
Sort of a giant baked Spanish omelette, it is extremely adaptable. The traditional recipe requires a pan that can go on the stove and in the oven, but since I don’t have one, I use a skillet and a baking dish. It’s definitely worth cleaning two pans!
1 onion, diced
1-2 lbs potatoes, cut into small chunks – I like using baby potatoes cut in half or quarters
1-2 fresh or roasted sweet red peppers
Optional: diced bacon or sausage, diced tomatoes (drained), any vegetable you like
Salt and pepper
Start by heating a couple of tablespoons of oil in a sauté pan. When it’s hot, add the onion and potatoes and cook until they are soft but not colored (20 minutes-ish). If you’re using bacon or sausage, throw that in while the onions and potatoes are cooking. Take the pan off the heat and cool for 10 minutes.
In the meantime, preheat the oven to 160C/325F and put a square pan (metal, ceramic, or glass, not silicon) in the oven to warm up (10 minutes). Beat the eggs in a bowl and cut up the peppers and whatever other vegetables you are using, then add the cooled onion and potatoes, season with salt and pepper, mix well, and let them sit for 5 minutes.
Pour the egg mix into the warm pan, spread it around so it is roughly evenly spread. Let it sit for 5 minutes before baking for 10 minutes (a little more if you like it crispy). Let it rest after baking for about 5 minutes, then cut into pieces and enjoy.
A fabulous meal on its own, you can also pair a piece of frittata with a bowl of soup or a salad. Delicious as cold leftovers or rewarmed in the oven or microwave, which makes it perfect for lunch bags.
What will you add to make your frittata unique?