Potato and Red Pepper Frittata

This dish is based on tortilla Espanola. In Spain, it is traditionally accompanied by garlic mayonnaise but it is also delicious served on its own.

1 Tbsp. olive oil
½ medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (1 lb), peeled and cut into thin slices
coarse sea salt
pepper, freshly cracked
8 large eggs
2 tsp. fresh rosemary, chopped
1 recipe Spanish Garlic Mayonnaise (optional)

Preheat oven to 400°F.

In an 8” ovenproof nonstick skillet, heat 1 tsp. oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.

Transfer to a bowl; set aside.

Heat remaining 2 tsp. oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.

In a large bowl, beat eggs with rosemary, ½ tsp. salt, and 1/8 tsp. pepper. Pour over potato mixture; tilt pan to distribute evenly.

Bake until set, 15-20 minutes. Cut into wedges, and serve.

Makes 4 servings.