I love to make food that is good (or even better) the next day (or even the next). Like lasagna, or soup, or turkey dressing. The Frittata is one of those foods (but even better) because it can be eaten piping hot, warm, room temperature, or even cold out of the fridge.
I jotted the recipe down on a shred of paper when this particular brand of frittata was born in my kitchen and I finally found it (hiding behind my mixing bowl). Lucky you! Because now you can find it here. I used some supposed "bell" peppers from the garden, but these grew into something much smaller and spicier. So, I'm unsure of the true variety of pepper, but use any pepper here if you'd like, sweet or hot, something with some heat was nice because it really helped balance the mildness of the egg and potato. The onions here are a must, they add a wonderful sweetness that is surprising in each bite.
POTATO AND PEPPER FRITTATA
3-5 small hot pepper, diced
1 yellow onion, chopped
5-6 small potatoes, cubed (I used a variety, white, yellow, red)
1 Tablespoon olive oil
2 teaspoons salt
1 teaspoon FGP
1 cup queso fresco (mexican fresh cheese), crumbled
Preheat oven to 400 degrees. Oil a glass pie dish. Toss peppers, onion, and potatoes with olive oil, season with a bit of salt and pepper. Toss on baking sheet and roast for 10-15 minutes, just to get them softened a bit. Pile the potato mixture in the pie dish, set aside. Whisk eggs, salt and pepper, and queso fresco together, pour over the potato mixture, flatten the mixture with a spatula so the egg can seep into all the little nooks and crannies. Bake in oven for 35-40 minutes. Mine only took 35. Serves one person each meal for three days! Or you can share between 6-8 people for a light lunch with some arugula greens on the side.