Spanish Frittata With Potatoes and Olives

Ingredients

• 2-3 cups sliced potatoes (1/2 inch thick)
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 2 cups thinly sliced onions
• 2 cups sliced bell peppers
• 1/8-1/4 teaspoon cayenne
• 6 eggs
• 3 ounces neufchatel cheese or cream cheese
• 1 tablespoon flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/2 cup chopped Spanish olives
• 1 cup monterey jack cheese or cheddar cheese, grated

Directions

1. 1

   preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.

2. 2

   in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.

3. 3

   Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.

4. 4

   In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.

5. 5

   Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.

6. 6

   meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.

7. 7

   when the vegetables are roasted, reduce the oven temperature to 350.

8. 8

   Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.

9. 9

   bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.