Diary of a Foodie
Chile and Bell Pepper Frittata
Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
Serves6
- Active Time:30 min
- Start to Finish:1 hr
April 2009
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- 8 bacon slices, cut into 1-inch pieces
- 3/4 lb organic waxy potatoes such as fingerlings, Peruvian purple, or Yukon Gold, sliced crosswise into 1/4-inch-thick rounds
- 4 to 6 assorted hot and sweet chiles such as Hungarian wax, Cubanelle (Italian green frying pepper), habanero, serrano, and/or jalapeño
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 garlic cloves, finely chopped
- 1 cup sour cream
- 12 large eggs
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Preheat oven to 350ºF with rack in middle.
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Cook bacon in an ovenproof 12-inch heavy skillet (preferably cast-iron) over medium heat until beginning to brown, about 5 minutes. Add potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
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While potatoes cook, stem, seed, and devein chiles, then finely chop.
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Add chiles and bell peppers to potatoes and cook, stirring occasionally, until peppers are softened, 10 to 12 minutes. Add garlic and cook, stirring occasionally, until pale golden, about 3 minutes.
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Whisk together sour cream, eggs, 3/4 tsp salt, and 1/2 tsp pepper, then pour over vegetables in skillet.
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Transfer skillet to oven and bake until eggs are just set, 18 to 24 minutes. Serve warm or at room temperature.
- Keywords
- diary of a foodie,
- eggs,
- chiles,
- bell peppers,
- potatoes
More Diary of a Foodie
Diary of a Foodie
Season 3
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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