2 md Potatoes
1/2    Onion
3 tb Oil, olive
12    Eggs
3 tb Pimento, or
Bell Peppers, Red Roasted
- chopped
1 ts Salt
1/2 ts Pepper
2 tb Cheese, Parmesan
- freshly grated

Peel potatoes, slice very thinly and set aside. Slice onions very thinly.
Heat oil in a 10 inch nonstick, oven-proof skillet. Layer potato slices in
pan and cook over medium heat for 5 minutes; lower heat if potatoes begin
to brown. Using a pancake turner, turn potato slices over, sprinkle onions
on top and cook for 5 more minutes. Repeat 2 more times, turning onion with
potato, until potatoes have cooked for 20 minutes total. Onions will be
translucent and potatoes will be soft and slightly golden. Beat eggs with a
whisk in a large bowl. Add rep pepper, salt and pepper, beat again and pour
mixture into skillet. As egg begins to cook and become firm around the
edges, carefully lift edge with a flexible spatula, allowing uncooked egg
to slide under the cooked egg. Cook for 5 minutes on top of the stove. Then
sprinkle with Parmesan cheese, place skillet in oven and bake at 350
degrees for 15 minutes, until golden. Loosen frittata from skillet edge
with spatula and slide onto a large serving plate. Cut into wedges and
serve. Frittata can be enjoyed either warm or at room temperature.