Frittata mit Peperoni und Kartoffeln

Frittata di peperoni e patate is a traditional egg-based dish originating from Rome. The dish is usually made with a combination of eggs, bell peppers, onions, potatoes, olive oil, salt, and pepper. The sliced peppers are sautéed in olive oil over medium heat until soft, and then mixed with sliced onions and potatoes. The mixture is cooked until the onions are soft. The eggs are beaten, seasoned with salt and pepper, and then poured over the vegetables. The dish is cooked over low heat until golden brown on both sides. Once done, frittata di peperoni e patate is served warm.