A frittata is an omelet of Spanish origin that usually contains cooked potato. You can make most of this recipe ahead of time and cook the eggs at the last minute. Serve this frittata hot or at room temperature. This recipe serves 6.
Instructions
1. Slice onion and bell pepper into thin strips. Set aside.
2. Mince garlic and herbs and grate the cheese. Set aside.
3. Peel the potato and cut it in half lengthwise, then slice into thin half-moons about as thin as a nickel.
4. Heat the oven to 325 degrees F.
5. Heat an ovenproof, nonstick skillet over medium heat and add 1 tbsp. oil.
6. Saute the garlic, onion and red pepper until very tender, about five minutes.
7. Add the thyme and parsley and season well with salt and pepper. Stir together, cook for a few more seconds, then transfer to a bowl.
8. Add the remaining oil and heat the pan until very hot.
9. Add the potato slices in batches and cook on both sides until cooked through. Don't crowd the pan. Taste as you go to check for doneness.
10. Drain on paper towels.
11. Remove excess oil from the skillet and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the skillet.
12. Carefully arrange the vegetables over the potatoes.
13. Place the skillet on the stovetop over low heat.
14. Place the eggs in a bowl, season with salt and pepper and beat well.
15. Carefully pour the eggs over the potatoes, trying not to disturb them.
16. Cook on the stovetop for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the skillet to the oven.
17.Cook until the eggs are set, about 20 minutes.
18. To serve, loosen the edges of the frittata with a spatula, then place a plate over the skillet and carefully invert so the potatoes face up.
19. Slice into wedges and serve.
Tags: cooked potato, into thin, over potatoes, potato slices, salt pepper, seconds then, until very