Potato and Pepper Frittata

Prepare potatoes: Peel and dice the Potatoes into 1 cm cubes. Rinse the Potatoes under cold water to remove excess starch, then pat them very dry with a clean kitchen towel.

Prepare peppers and onion: Core, seed, and thinly slice the Red bell pepper and Yellow bell pepper. Peel and thinly slice the Red onion. Mince the Garlic. Finely chop the Fresh parsley.

Sauté vegetables: Heat 30g of Extra-virgin olive oil in a large, oven-safe non-stick skillet (about 24-26 cm diameter) over medium heat. Add the diced Potatoes and cook for 10-12 minutes, stirring occasionally, until they start to soften and turn golden.