Potato and Bell Pepper Frittata

Preheat the oven to 200 °C top/bottom heat or 180 °C convection oven.

Peel the potatoes and onions and cut into thin slices. Wash and clean the bell bell pepper and cut into 5 mm thin rings.

Heat the olive oil in an ovenproof pan (Ø 24 cm) and fry the potato slices in it over medium heat for 5 minutes. Add the onions and fry for 5 minutes.

Drain the olives and chop them coarsely. Whisk the eggs with nutmeg and a little salt and pepper.

Mix the peppers and olives into the potatoes. Pour the egg mixture over the top and sprinkle with the chili flakes. Cook the frittata in the preheated oven on the middle rack for 25-30 minutes, until the egg mixture is completely set.

Remove, let cool briefly, then carefully turn the potato and bell pepper frittata out onto a kitchen board and cut into pieces. Divide among four plates and sprinkle with the oregano.

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