Pepperoni Potato Fritatta

Ingredients (serves 6)

• 2 tablespoons olive oil
• 1 large red onion, cut into thin wedges
• 600g Desiree potatoes, cut into 2cm cubes
• 250g pepperoni, cut into 2cm pieces
• 1 red capsicum, deseeded, cut into 2cm pieces
• 2 garlic cloves, crushed
• 8 eggs, at room temperature

Method

1. Heat oil in a 28cm (base) frying pan over medium heat. Add onion, potatoes, pepperoni, capsicum and garlic. Cook for 10 minutes or until vegetables are tender.
2. Whisk eggs, and salt and pepper in a jug with a fork. Pour into frying pan over vegetables. Reduce heat to low. Cook for 10 minutes or until egg is almost set.
3. Preheat grill on medium-high heat. Place frying pan under grill. Cook for 4 minutes or until golden and set. Stand for 5 minutes. Loosen frittata with a spatula. Slide onto a board. Cut into wedges to serve.