Potato and Red-Pepper Frittata,

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, ribbed, seeded and thinly sliced in strips

2 russet potatoes, peeled and cut into thin slices

salt and pepper

8 large eggs

2 tsp chopped fresh rosemary (dried works too)

Preheat oven to 400 degrees. In an 8" ovenproof skillet, heat 1 tsp oil over med heat. Add onion and bell pepper and cook stirring occasionally until onion is lightly browned, about 5 mins. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons of 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 mins. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a spatula.

In large bowl, beat eggs with rosemary, 1/2 tsp salt and 1/8 tsp pepper. Pour over potatoe mixture; tilt pan to distribute evenly. Bake until set, 15-20 mins. Cut into wedges and serve.