Perfect for a rich pic-nic in the country, but also nice as an apetizer, cut in small, nit square, while you're sipping a glass of fresh, sparkling, white wine with your guest, waiting for a special pasta to be cooked "al dente".
1 red pepper (remove pepper's stalk and seeds and dice it)
2 potatoes speeled and diced
1 shallot, peeled and chopped
100 g of grated parmesan cheese and 50 g of grated mature sheep cheese
1 small courgette (for a nice hint of green), sliced in rounds
1 teaspoon of dry rosemary
1 teaspoon of dry marjoran
ground black pepper
4 tablespoons of extravirgin olive oil for stewing the veggies and half a glass of olive oil for frying the frittata
In a large pan, stirfry the red pepper, the potatoes, the courgette and the shallot. Add salt, black pepper and the herbs. Let the veggies get a nice golden colour on their surface, turn the heat down and cover with the lid.
Apart beat the eggs with parmesan and sheep cheese and very little salt, add to the veggies and blend. Pour the nice chunky mixture you got in a frying pan with half a glass of olive oil and fry carefully both sides of your frittata.
Serve at room temperature