Recipe: Frittata with Potatoes, Zucchini and Red Pepper (serves 2)

FRITTATA WITH POTATOES, ZUCCHINI AND RED PEPPER

"Italian frittatas resemble the Spanish omelets called tortillas. They are thick and firm and are usually served at room temperature, cut into wedges. But it's hard to make one in a single portion and give it sufficient depth and texture. However, you can eat half one day and half at another time. It also may be reheated in a microwave and topped with a little Pesto thinned with a bit of olive oil."

1/2 cup pure olive oil (about)
1 large russet potato, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper (to taste)
2 small zucchini, thinly sliced
2 tablespoons chopped fresh basil (or 1/2 teaspoon dried oregano)
1 small onion, peeled and thinly sliced
A few roasted red pepper strips
5 eggs
Grated Parmesan cheese (optional)

In a nonstick or well-seasoned saute pan about 9 inches in diameter, heat 2 or 3 tablespoons olive oil over medium heat. Add potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper. Remove with a slotted spatula to a bowl and set aside.

Add 2 tablespoons oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add basil and season with salt and pepper. Using the slotted spatula, add zucchini to the potatoes.

Add enough oil to pan to total 2 tablespoons and return to medium heat. Add onion and saute until soft and tender, about 10 minutes. Season with salt and pepper; add to potatoes. Add bell pepper to vegetable mixture.

In a large bowl, beat eggs until well blended, adding a little Parmesan if using. Add to the vegetables and mix well.

Return saute pan to heat and add 2 tablespoons oil. When hot, pour in the egg mixture. Reduce heat to low and cook until golden on the bottom, 8 to 10 minutes. Invert a flat platter over the pan, turn over and lift off the pan.

Add another tablespoon oil to the pan and slide omelet, cooked-side up, back into the pan. Cook until golden brown on the bottom, 3 to 4 minutes longer. (Instead of sauteing the frittata, you may bake it in the skillet in a preheated 350-degree oven 25 to 30 minutes. Be sure you're using a skillet with an oven-proof handle.)

Slide frittata onto a serving platter. Let cool a few minutes, then cut in half and set half aside. Cut remaining half into wedges and serve. Cover remaining portion and refrigerate up to 2 days for another supper. Bring to room temperature before serving.

Makes 2 servings
Source: Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein