Spanish Potato And Egg Frittata

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 tablespoons butter
• 1 large russet potato, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
• 6 large eggs
• 3 tablespoons whipping cream or 3 tablespoons half-and-half
• salt and pepper
• 1/2 cup grated parmesan cheese (or to taste)
• 2 tablespoons capers (optional but good to use)
• 1/4 cup chopped fresh parsley

Recipe

• 1 heat oil in a 12-inch skillet over medium heat.
• 2 layer half of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
• 3 repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
• 4 cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
• 5 sprinkle the thyme over and then cool slightly.
• 6 in a bowl whisk eggs with cream, and season with salt and pepper.
• 7 add the potato mixture to the eggs and whipe the skillet clean.
• 8 in the same skillet, heat about 1 tablespoon oil over medium-low heat.
• 9 pour the egg/potato mixture into the skillet.
• 10 sprinkle with grated parmesan cheese; cover and cook until the eggs are just set (about 10 minutes).
• 11 slide the frittata onto a platter.
• 12 sprinkle with parsley and capers.
• 13 cut into wedges and serve.