Potato and Vegetable Frittata Recipe

Peel and chop the potatoes. Put them in boiling water and set a timer for about 5 minutes to check on them. Once they are done you'll want to set them aside, but continue on to the next steps for now.

Heat up the oil in a broiler-safe skillet/pan on medium. I had to use my 12" cast iron pan because it's the only oven safe one I have. It works fine except it's not non-stick so it's kind of a pain to clean up after.

Cut up your onion, garlic, and pepper:


Rotart cutter:

Those rotary cutter things are excellent at chopping garlic, pepper, onion, and most other vegetables without tougher skins (like tomatoes). This greatly speeds up the process.

Toss those vegetables in the pan and let them cook for 3-4 minutes. Make sure you don't let the garlic burn.

In the meantime, chop up the rest of your vegetables.

Add the zucchini to the pan, cook 3-4 minutes. Then add the potatoes to the pan and cook for about 2 minutes.

Now add the tomato and olives, which you'll want to let cook for at least two minutes. Also at the point threw some egg noodles in a pot, just added some butter, parmesan, and salt & pepper to for a side. At this point you'll also probably want to start pre-heating your broiler. You can do this earlier/later depending on how long that takes.

Beat those eggs, add the salt, pepper, and oregano. modified the original recipe and added some parmesan, something

Pour the eggs into the pan and spread them around evenly. Make sure that your heat is at medium; too hot and the bottom burns, too low and it takes an eternity to cook. Then top with your tomato slices and cheeses.

Let it cook on the stove until the eggs begin to solidfy, which about 6-8 minutes. Once that happens, throw the pan into the broiler for 3 minutes or until the top starts to brown.

Take it out, cut slices in whichever way you please, and enjoy.