3 medium potatoes peeled and coarsely shredded
1 medium onion, chopped to about ½-inch dice
1 green or red (or mixed) pepper, chopped to ½ inch diced
3 cloves finely chopped garlic
First off, in a heavy 12-inch anodized skillet sauté the shredded potatoes in the olive oil.
Then add the onions, peppers and garlic and continue to cook the mixture over a medium-high heat —tossing frequently—until everything is wilted and tender.
In the meantime, season the mix to taste with salt and black pepper (or liberally shake on some Frank Davis Sprinkling Spice). Be sure the vegetables are evenly distributed across the bottom of the pan.
6 eggs, beaten
1/4 cup of milk
1/3 cup freshly grated Pecorino Romano cheese
Salt and pepper
Now, using a wire whisk, beat the fresh eggs with the whole milk until they turn frothy and pour the basic froth over the vegetables.
Then immediately christen the omelet with cheese, slide the skillet onto the center rack in a preheated 400 degree oven, and dry roast the omelet until the eggs set and puff ever so slightly (somewhat like a soufflé); but be extremely careful not to allow the eggs to burn.
Now when you’re ready to eat, loosen the bottom of the omelet with a pie spatula, flip it out of the skillet onto a serving platter, and transfer it back into the skillet and into the oven to heat all the way through. I suggest you serve this omelet frittata by cutting it into pie-style wedges and dishing it up with hot, butter, peewee rolls. This quantity of ingredients should serve 4 nicely.