Spanish Frittata With Potatoes and Olives

A flavorful frittata from the Moosewood New Classics.

• Ready In: 1 hr 40 mins
• Serves: 6

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 3  ounces 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 1  cup cheddar cheese, grated

Directions

1. preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
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. Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
4. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
5. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
6. meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
7. when the vegetables are roasted, reduce the oven temperature to 350.
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. bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.