Frittata with Peppers and Potatoes

• 4 small red waxy potatoes (about 1/2 pound)
• 2 tablespoons vegetable oil
• 1 1/2 cups sweet red pepper, cut into 1/2-inch cubes
• 1 1/2 cups green pepper, cut into 1/2-inch cubes
• 1/2 cup thinly sliced white onions
• 8 eggs
• 2 tablespoons finely chopped fresh basil or parsley
• Salt and freshly ground pepper to taste
• 1/4 pound cheese, preferably Gruyere, cut into small cubes
• 2 tablespoons olive oil

1. Wash the potatoes and cut them, unpeeled, into thin slices.
2. Drop the slices into cold water to prevent discoloration.
3. Drain and dry on paper towels.
4. Heat the oil in a large nonstick skillet and add the potatoes.
5. Cook over medium heat, shaking and tossing or stirring, about 4 minutes.
6. Add the peppers and the onions.
7. Cook, shaking the skillet and stirring, about 5 minutes.
8. In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
9. Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute.
10. Cover tightly and reduce to medium heat.
11. Cook about 2 minutes.
12. Run a spatula or knife around the outside of the frittata.
13. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate.
14. It should be golden brown on top.
15. Serve immediately.

red waxy potatoes, vegetable oil, sweet red pepper, green pepper, white onions, eggs, fresh basil, salt, cheese, olive oil

Taken from cooking.nytimes.com/recipes/3907 (may not work)