Potato Frittata - cooking recipe

Ingredients

3 Tbsp. olive oil
1 large Russet potato, peeled and thinly sliced
1 medium onion, thinly chopped
1 large red bell pepper, seeded and chopped
1 tsp. fresh thyme or parsley, chopped (optional)
6 large eggs
1/2 c. freshly grated Parmesan cheese
4 to 5 marinated artichoke hearts, chopped

Preparation

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.
Layer half of the potato, onion and bell pepper slices in the skillet.
Season with salt and pepper.
Repeat layering and seasoning.
Cover and cook until potato and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes.
Sprinkle with the thyme and remove from burner.
Set aside, leaving in the skillet.