Potato Frittata

Photo: J. Hermolin
This is a tasty way for using leftover boiled potatoes in the skin and leftover cooked vegetables
5 medium sized boiled potatoes, skin on, cut into small chunks
1 red pepper, cut in thin strips
1 small red onion, chopped
1 zucchini, cut in thin strips
1 cup of cooked vegetables (Broccoli, carrots, cauliflower)
3 eggs, beaten
2 Tb olive oil
Preheat oven to 400 F
Heat the olive oil in a non-stick oven proof skillet
Add onions and pepper and cook until soft
Add zucchini and sauté until mixture is fairly dry
Add potatoes, salt and pepper and mix well
Add beaten eggs and reduce heat
Wait until the egg begins to solidify around the rim
Put skillet into oven and bake 10-15 min until egg has set on top.
You can either serve this directly from the pan or you can invert it onto a platter.