COUNTRY FRITTATA

8 extra large eggs
2 tablespoons milk
salt (to taste)
ground white pepper (to taste)
4 small red potatoes, sliced 1/8 inch thick
1 small red onion, thinly sliced
3 Roma tomatoes, seeded, chopped
1/4 cup chopped green bell pepper
3 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F.

Whisk the eggs in a bowl until very well blended. Add the milk, salt and pepper and mix well; set aside.

In an oven-proof skillet, cook the potatoes, onion, tomatoes, and bell pepper in the olive oil until tender.

Pour the egg mixture over the potatoes the skillet. Cook over medium-high heat for 10 to 15 seconds. Stir gently, starting from the center. Lift the edge so that the uncooked eggs flow to the bottom.

Place the skillet in the oven. Bake for 10 minutes or until puffed and golden.

VARIATIONS:

ASIAN FRITTATA:
Add a package of Stir-Fry Vegetables with the potatoes.

MIGAS-STYLE FRITTATA:
Add browned chorizo sausage, 1 chopped avocado and 1 cup broken tortilla chips when the eggs are partially cooked.

Servings: 6-8
Adapted from Source: Central Market