Spanish Frittata

• 4 Tbsp olive oil
• 2 cups frozen diced potatoes with onions, red and green bell peppers
• 1/2 cup bacon crumbles
• 6 large eggs, beaten
• paprika
• 1/3 cup 4 cheese blend
• salt and pepper to taste

Heat olive oil in an [ovenproof] skillet over medium-high heat on the stove.  Add potatoes and stir.  Cook 3-5 minutes until the potatoes are lightly coated with oil and start to brown.  In a separate bowl beat eggs and add salt and pepper.  Pour eggs over potatoes, add bacon.  Do not stir, but cook on medium heat until the eggs begin to set or become firm around the edges, about 3 minutes.

Place skillet on center rack in preheated oven at 400 degrees and bake until the eggs have set in the center, about 3 – 5 minutes.  Remove the skillet from oven.  Run a knife around the edge of the frittata to loosen it.  Place a plate upside down over the skillet.  Place a hot-pad on the plate and carefully invert the skillet so the frittata is sitting on the plate.  Remove the skillet leaving the frittata on the plate.

Top with 4 cheese blend and garnsh with paprika and parsley.  Cut into wedges and serve.