Recipe: Potato Frittata Twist (with roasted red pepper and lemon-garlic oil)

POTATO FRITTATA TWIST

"This is so good, you won't believe it's this easy! In Spain and Portugal, this favorite comforting dish of sliced potatoes, thinly sliced peppers, garlic, and olive oil cooked in an egg batter is sliced and served in wedges, hot or cold. It's so quick to make, it's perfect for a soothing "I'm hungry right now" dinner. Of course, a frittata is also great for breakfast. This recipe calls for baked potatoes, so plan on preparing them the night before. If you don't have baked potatoes on hand, prick the potatoes all over with a paring knife and microwave on high for 7 to 8 minutes, until tender. Then slice. The good-for-you foods also include fresh lemon juice, garlic, and olive oil in the Work of Art Drizzle."

1 1/2 tablespoons Work of Art Drizzle (recipe follows), divided use
3 medium cold baked russet potatoes, thinly sliced
1 cup very thinly sliced jarred roasted red peppers
1/4 cup chopped fresh Italian parsley
2 large eggs
2 large egg whites
Salt and pepper

Place a large skillet over medium-high heat and brush the bottom with about 2 teaspoons of the Work of Art Drizzle. Arrange the potatoes, then the peppers in the skillet. Cook for 5 minutes, without stirring, until the potatoes are warm. Drizzle on the remaining 4 teaspoons Work of Art Drizzle and sprinkle with the parsley.

In a bowl, whisk the eggs and egg whites with salt and pepper and pour over the vegetables in the skillet. Cook, covered, without stirring, for about 8 minutes, until the egg mixture is solid when you shake the pan. Remove from the heat, slice, and serve.

WORK OF ART DRIZZLE
Makes 1/8 cup

"Here's the back story of this recipe: Legend has it that a woman working in a Greek taverna traded the secret ingredients in this special vinaigrette to the owner of the restaurant, in exchange for a painting that hung over the bar. Well worth it! Just a 20-calorie teaspoon of this dressing does wonders on salads, vegetables, fish, or chicken."

1/2 large clove garlic, minced
1/2 teaspoon kosher salt
1 1/2 tablespoons extra-virgin olive oil
1/2 tablespoon fresh lemon juice

In a small bowl, mash the garlic and salt together with a fork until you have a paste. Stir in the olive oil until the garlic blends into the oil, then stir in the lemon juice.

Makes 4 servings
Source: The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig