2 tb Olive oil
1/2 c  Roasted red peppers --
Canned
3 md Potatoes -- peeled
12 lg Eggs -- or egg subst
Halve lengthwise/thinly
Slic
Salt -- to taste
1 lg Onion -- thinly sliced
Pepper -- to taste

1. Drain the can of ROASTED RED PEPPER, rinse and pat dry, then sliced into
strips.

2. Heat OLIVE OIL in a large saute pan or heavy skillet.

3. Add POTATOES and ONIONS and cook gently over medium-low heat until POTATOES are
tender, 15 to 20 minutes.

4. Add RED PEPPERS and saute briefly.

5. Lightly beat the EGGS with SALT and PEPPER, then pour into skillet.

6. Tilt the pan
and gently lift the filling so the EGGS flow around and under it.

7. Lower
heat and cook gently until EGGS are just about set.

8. To finish the frittata, slip it under a pre-heated broiler for a few minutes, watching
closely, until EGGS are set and frittata begins to brown.

9. Slip or flip onto a plate and cool. Slice into wedges to serve.