1. Heat oil in a 12-inch skillet over medium heat. 2. Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper. 3. Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper. 4. Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes). 5. Sprinkle the thyme over and then cool slightly. 6. In a bowl whisk eggs with cream, and season with salt and pepper. 7. Add the potato mixture to the eggs and whipe the skillet clean. 8. In the same skillet, heat about 1 tablespoon oil over medium-low heat. 9. Pour the egg/potato mixture into the skillet. 10. Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes). 11. Slide the frittata onto a platter. 12. Sprinkle with parsley and capers. 13. Cut into wedges and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
