2 md Potatoes

    1/2    Onion

      3 tb Oil, olive

     12    Eggs

      3 tb Pimento, or

           Bell Peppers, Red Roasted
           - chopped
      1 ts Salt

    1/2 ts Pepper

      2 tb Cheese, Parmesan

           - freshly grated
  Peel potatoes, slice very thinly and set aside. Slice onions very
  thinly.
  Heat oil in a 10 inch nonstick, oven-proof skillet. Layer potato
  slices in pan and cook over medium heat for 5 minutes; lower heat if
  potatoes begin to brown. Using a pancake turner, turn potato slices
  over, sprinkle onions on top and cook for 5 more minutes. Repeat 2
  more times, turning onion with potato, until potatoes have cooked for
  20 minutes total. Onions will be translucent and potatoes will be soft

  and slightly golden.
  Beat eggs with a whisk in a large bowl. Add rep pepper, salt and
  pepper, beat again and pour mixture into skillet. As egg begins to
  cook and become firm around the edges, carefully lift edge with a
  flexible spatula, allowing uncooked egg to slide under the cooked egg.
  Cook for 5 minutes on top of the stove. Then sprinkle with Parmesan
  cheese, place skillet in oven and bake at 350 degrees for 15 minutes,
  until golden.
  Loosen frittata from skillet edge with spatula and slide onto a large
  serving plate. Cut into wedges and serve. Frittata can be enjoyed
  either warm or at room temperature.