Autumn Frittata Skillet

• 3 tbsp butter
• 2 tbsp olive oil
• 10 1/2 oz new potatoes, finely sliced
• 1/2 lb pumpkin, peeled, seeds removed, finely sliced
• 2 oz torn pancetta
• 1/2 None large red onion, diced
• 3 tbsp finely chopped parsley
• 3 tbsp finely chopped chives
• 6 large eggs
• 1/4 cup water

1. Preheat broiler to high.
2. In a large ovenproof skillet, heat butter and oil on high. Cook potatoes and pumpkin in 3 batches, 2-3 minutes each side, until golden and tender. Remove skillet from heat.
3. Arrange a layer of potatoes and pumpkin in skillet. Top with pancetta and half onion and herbs, then with remaining potatoes and pumpkin.
4. In a bowl, lightly beat eggs and water together. Season. Pour into skillet, shaking gently to distribute evenly.
5. Cook on medium, 4-5 minutes, until egg begins to set around edges. Transfer to broiler. Cook 4-5 minutes, until set in center. Sprinkle with remaining onions and herbs.

butter, olive oil, potatoes, pumpkin, pancetta, red onion, parsley, chives, eggs, water

Taken from recipes-plus.com/api/v2.0/recipes/25211 (may not work)