A delightful twist on the classic tortilla, this frittata combines the richness of eggs and cheese with the vibrant flavors of bell peppers and potatoes.
Wash the potatoes thoroughly and slice them into thin rounds.
Thinly slicing the potatoes ensures they cook evenly and quickly.
Heat a nonstick frying pan over medium heat and add olive oil.
Using a nonstick pan prevents sticking and makes cleanup easier.
Add the potato slices to the pan and cook until they start to soften, about 10 minutes.
Stir occasionally to prevent the potatoes from sticking to the pan.
Dice the onion and bell pepper, and mince the garlic cloves.
Uniformly diced vegetables ensure even cooking.
Add the onion, bell pepper, and garlic to the pan with the potatoes and sauté until softened, about 5 minutes.
Stir frequently to prevent burning and ensure even cooking.
In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
Whisking the eggs thoroughly incorporates air, making the frittata fluffier.
Pour the egg mixture over the vegetables in the pan, spreading it evenly.
Tilt the pan slightly to ensure the eggs cover all the vegetables.
Sprinkle the grated cheddar cheese evenly over the top.
Distribute the cheese evenly for a consistent flavor in every bite.
Cover the pan partially and cook on low heat until the eggs are set, about 10 minutes.
Cooking on low heat prevents the bottom from burning while the eggs set.
Slice the frittata into wedges and serve warm.
Let the frittata cool slightly before slicing to maintain its shape.
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