Sanjeev Kapoor

28/12/13 8:20 pm

FRITTATA WITH CARAMELIZED

ONIONS AND ROASTED PEPPERS
Course
Main Course - Egg
Main Ingredient
Eggs
Preparation Time
15-20 minutes
Cooking Time
20-30 minutes
Servings
4

Ingredient
Eggs
Onions,sliced
Red capsicum
Yellow capsicum
Salt
Butter
Sugar
Spinach,chopped
Black peppercorns,crushed

Quantity
4
2 large
1 medium
1 medium
to taste
2 tablespoons
1/4 teaspoon
20-25 leaves
8

METHOD
Preheat the grill. Cut the capsicums in half lengthwise and remove the seeds.
Place the halves, cut side down, on a baking sheet and grill until the skins
blacken and blister.
Remove from the griller, drape loosely with aluminium foil, let stand for ten
minutes, then peel away the skins and slice and set aside. Bring three cups of
water to a boil in a deep pan. Add salt and potato. Cover and cook till tender.
Drain and let cool. Peel, halve lengthwise and slice. Melt butter in a thickbottomed frying pan. Add onions, sugar and a pinch of salt. Saut until the
onions are brown and caramelized. Add spinach and continue to saut for one
to two minutes.
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Sanjeev Kapoor

28/12/13 8:20 pm

Whisk together the eggs, salt and crushed black peppercorns in a bowl. Arrange
the potato slices overlapping each other, at the bottom of a non-stick frying pan.
Scatter half of the caramelized onions and half the roasted capsicums. Pour the
eggs over them, even the surface and top with the remaining onions and
capsicums.
Set aside for fifteen to twenty minutes so that potatoes absorb some egg. Place
the frying pan over medium heat. Cook, shaking the pan often, until the frittata
bottom is lightly browned. Slide the frittata onto a large plate, then turn it over
and back into the pan to cook the other side. Cook for further two minutes.
Remove onto a large plate. Cut into wedges when slightly cooled.
Serve immediately.

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