Spanish Potato and Egg Frittata

Step 1

Heat oil in a 12-inch skillet over medium heat.

Step 2

Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.

Step 3

Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.

Step 4

Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).

Step 5

Sprinkle the thyme over and then cool slightly.

Step 6

In a bowl whisk eggs with cream, and season with salt and pepper.

Step 7

Add the potato mixture to the eggs and whipe the skillet clean.

Step 8

In the same skillet, heat about 1 tablespoon oil over medium-low heat.

Step 9

Pour the egg/potato mixture into the skillet.

Step 10

Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).

Step 11

Slide the frittata onto a platter.

Step 12

Sprinkle with parsley and capers.

Step 13

Cut into wedges and serve.