Recipe adapted from Everyday Food Magazine
1 tablespoon olive oil
6 medium sized potatoes, peeled and sliced 1/4 inch thick
1 red or orange bell pepper, diced
8 large eggs (we only used 6)
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon hot sauce
coarse salt and pepper
Preheat oven to 375 degrees F. In a medium ovenproof skillet, heat oil over medium. Add potatoes and bell peppers, season with salt and pepper. Cover, and cook, stirring occasionally until potatoes are crisp-tender, 14-16 minutes. Uncover, and cook for 1-2 more minutes.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour egg mixture over vegetables in skillet, stir and distribute evenly. With spatula, press down on vegetables so they lay flay and are submerged.
Bake until set, 12-16 minutes. (We added about 1/2 cup shredded cheese on top of the egg mixture when there were 5 minutes of cooking time left). To unmold, run a rubber spatula around edge of skillet to release. Invert to a plate. Garnish with extra parsley.