Chili And Vegetable Frittata

• 2 medium potatoes, peeled and thinly sliced
• 1 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 cloves garlic, crushed
• 1 None green bell pepper, thinly sliced
• 1 None red bell pepper, thinly sliced
• 2 None red banana chili peppers, thinly sliced
• 1 None green Thai chili pepper, finely chopped
• 1 1/2 cups grated Cheddar cheese
• 5 None eggs, lightly beaten
• 1 cup heavy cream
• 2 tbsp finely chopped fresh cilantro

1. Preheat the oven to 350u0b0F. Grease deep 8-inch round cake pan; line bottom with parchment paper. Grease the paper.
2. Boil, steam or microwave potato until just tender; drain. Cool.
3. Heat oil in large skillet on medium-high heat. Cook onion and garlic, stirring, until onion is soft. Remove from pan.
4. Add bell peppers; cook, stirring, until tender. Remove from pan.
5. Add chili peppers; cook, stirring, until just tender.
6. Layer potato, onion mixture, bell peppers and chili peppers in prepared pan, sprinkling cheese between layers. Pour combined egg, cream and cilantro over top. Bake, uncovered, for 1 hour. Let stand in pan 10 mins before cutting.

potatoes, olive oil, red onion, garlic, green bell pepper, red bell pepper, red banana chili peppers, green thai chili pepper, cheddar cheese, eggs, heavy cream, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36605 (may not work)