Spanish Potato and Vegetable Frittata

Instructions

1. 1

   Peel the potatoes and cut them into thin slices.

2. 2

   Dice the onion, bell pepper, and tomato.

3. 3

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.

4. 4

   Add the sliced potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally, until they begin to soften.

5. 5

   Add the diced onion and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are tender.

6. 6

   Add the diced tomato and cook for 2-3 minutes until slightly softened. Season with salt and pepper to taste.

7. 7

   In a bowl, beat the 4 large eggs and season with a pinch of salt and pepper.

8. 8

   Pour the beaten eggs evenly over the vegetables in the skillet. Reduce the heat to low.

9. 9

   Cook gently for 8-10 minutes, until the eggs are mostly set but still slightly runny on top.

10. 10

    To finish, place the skillet under a preheated broiler (grill) for 2-3 minutes, or until the top is golden and fully set.

11. 11

    Remove from the oven, let cool slightly, then slice and serve warm or at room temperature.