Spanish Frittata

This is a great way to use some bell peppers, potatoes, and eggs that accumulate. Curtis and I enjoyed it. The kids didn't eat it, mostly because they ate too much of the bread they were supposed to be feeding the ducks earlier in the afternoon. I've been enjoying the leftovers for breakfasts this week.

Spanish Frittata
from Moosewood Restaurant New Classics
2 -3 c sliced potatoes (1/4 inch thick)
3 T olive oil
4 garlic cloves, minced
1 T paprika
2 c onions, thinly sliced
2 c bell peppers, sliced
1/8 - 1/4 t cayenne (optional)
6 eggs
3 oz Neufchatel or cream cheese
1 T flour
1 1/4 c milk
1/2 t salt
1/2 c Spanish (green) olives, chopped
1 c grated Cheddar cheese

In a bowl, toss the potatoes with 2 T oil, 1/2 of garlic, all the paprika and a dash of slat. Spread evenly onto a baking sheet and roast in a preheated 400 for 20 minutes, or until tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and remaining oil and garlic. Spread evenly on a second baking sheet and roast about 15 minutes, until tender and brown.

Meanwhile, combine eggs, cream cheese, flour, milk and salt in a blender or food processor and puree to a smooth custard. After the vegetables are roasted, reduce the oven to 350. Layer the roasted potatoes in a greased 7 x 11" or 9" square baking pan. Spread the onions on top, sprinkle with olives and grated, and pour the custard all over. Bake for 45 minutes, until custard is set and top is golden brown. Serve hot or at room temperature