Ingredients
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2 tablespoons oil
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2 tablespoons butter
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1 medium onion, thinly sliced
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1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
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1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
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6 large eggs
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3 tablespoons whipping cream or 3 tablespoons half-and-half
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salt and pepper
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1/2 cup grated parmesan cheese (or to taste)
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2 tablespoons capers (optional but good to use)
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1/4 cup chopped fresh parsley
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1 large russet potato, peeled and thinly sliced
Instructions
- Heat oil in a 12-inch skillet over medium heat.
- Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
- Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
- Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
- Sprinkle the thyme over and then cool slightly.
- In a bowl whisk eggs with cream, and season with salt and pepper.
- Add the potato mixture to the eggs and whipe the skillet clean.
- In the same skillet, heat about 1 tablespoon oil over medium-low heat.
- Pour the egg/potato mixture into the skillet.
- Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
- Slide the frittata onto a platter.
- Sprinkle with parsley and capers.
- Cut into wedges and serve.