Festive frittata

A frittata is an open omelet popularized in Spanish tapas bars, served with dry sherry or a full-bodied rioja. Although fairly easy to make quickly in the morning, you can make it the day before, refrigerate overnight, then bring to room temperature before serving. It makes an easy meal during the week with a leafy salad and some crusty bread.

2 tablespoons extra virgin olive oil
1 large onion, diced
1 medium potato, cut in ½-inch cubes
1 red bell pepper, diced
¼ cup fresh herbs, minced, or 2 tablespoons dried – try rosemary, thyme and chives
1 teaspoon baking powder
1 teaspoon salt
12 eggs, slightly beaten
1 4-ounce log goat cheese, cut into 8 round slices
Salt and pepper to taste

Heat oven to 400 degrees. Heat a 12-inch nonstick skillet over medium high heat. Add olive oil, onion and potato. Cook until onions are translucent, about two minutes, then add red pepper. Continue cooking until potatoes are browned, about five more minutes. Reduce heat to medium and add herbs, baking powder and salt, stirring just until incorporated. Add eggs and stir until mixed well with the vegetables. Cook until bottom is set, about two minutes. Place goat cheese rounds in a circle near the rim of the frittata and transfer to oven. Bake until top is golden and eggs are firm, about 20 – 25 minutes.

Serves eight.