Slow-Cooker Frittata Provencal

• 1/2 cup water
• 1 tablespoon olive oil
• 1 medium Yukon Gold potato, peeled and sliced
• 1 small onion, thinly sliced
• 1/2 teaspoon smoked paprika
• 12 large eggs
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
• 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

1. Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
2. In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
3. In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
4. Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

water, olive oil, potato, onion, paprika, eggs, thyme, hot pepper, salt, pepper, fresh goat cheese, tomatoes

Taken from www.tasteofhome.com/recipes/slow-cooker-frittata-provencal/ (may not work)