Red Pepper, Potato And Parsley Frittata

• 2 tbsp olive oil
• 1 None onion, finely chopped
• 2 lbs potatoes, peeled and chopped
• 1 None red pepper, seeded and chopped
• 6 None eggs
• 1 cup milk
• 1/2 cup grated Cheddar cheese
• 2 tbsp chopped parsley
• None None Crispy prosciutto, mixed salad, to serve

1. Heat oil in a 9-inch nonstick skillet on medium heat. Saute onion 2-3 mins, until beginning to caramelize.
2. Add potatoes. Cook 8-10 mins, stirring occasionally, until tender. Stir in pepper and cook a further 3-4 mins.
3. Whisk eggs, milk, cheese and parsley in a medium bowl. Season to taste. Pour over potato mixture.
4. Cook 8-10 mins on low, until mixture is almost set.
5. Place pan under a preheated broiler 1-2 mins, until the top is set and golden. Top with prosciutto and serve in wedges with a mixed salad.

olive oil, onion, potatoes, red pepper, eggs, milk, cheddar cheese, parsley, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/25259 (may not work)