Spanish Frittata With Potatoes And Olives

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 -3 cups sliced potatoes (1/2 inch thick)
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 2 cups thinly sliced onions
• 2 cups sliced bell peppers
• 1/8-1/4 teaspoon cayenne
• 6 eggs
• 3 ounces neufchatel cheese or 3 ounces cream cheese
• 1 tablespoon flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/2 cup chopped spanish olives
• 1 cup monterey jack cheese or 1 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
• 2 in a bowl, toss the potato slices with 2 t of the oil, half of the garlic, the paprika, and a dash of salt.
• 3 spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
• 4 in the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
• 5 spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
• 6 meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
• 7 when the vegetables are roasted, reduce the oven temperature to 350.
• 8 layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
• 9 bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.