Potato And Bacon Frittata

• 1 tsp. each olive or vegetable oil and margarine
• 6 oz. potato, scrubbed, thinly sliced and thoroughly dried with paper towels
• 1/2 c. thinly sliced onion
• 4 eggs
• 1/4 c. half and half
• 1 Tbsp. chopped, fresh Italian parsley
• 1/4 tsp. salt
• 3 slices crisp bacon, crumbled
• 1 medium tomato, thinly sliced

1. In an 8-inch nonstick skillet, that has an oven-safe or removable handle, heat oil and margarine together until margarine is melted.
2. Remove from heat. Spread potato slices in single layer over bottom and 1-inch up sides of skillet. Top with onion slices and any remaining potato slices. Set another 8-inch skillet, bottom side down, over potato and onion to weight them down and cook over medium heat until potato slices are tender, about 10 minutes.
3. Preheat the oven to 450u0b0.

olive, potato, onion, eggs, fresh italian parsley, salt, bacon, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310251 (may not work)