"Add the potatoes and continue to saute them until they are lightly brown, 12 to 15 minutes."

What potatoes

Robert: this is a twist on the omlette from central/southern Spain. It should take about 6 eggs, beaten (also missing in the receipe above) and 3 medium to small potatoes, peeled & diced 1/4" (or smaller if you like). Yes, that's a lot of potato-to-egg ratio - but that's how they do them. In Spain, they'd omit the bacon and use olive oil (of course) as the fat. Also, they don't finish it in the oven. You cook it down 1/2 way, put a plate over the top of the skillet and flip the whole thing (over the sink) -- then quickly slide the mess back into the pan to finish it. The oven is probably a safer bet if you want to avoid a mess or a burn. Very common as tapas with beer - and absolutely delicious if done right.

What is the point of "lean" bacon? Isn't it supposed to be all about fried fat?

oj,
While potatoes were not on the ingredient list, thank G-d, I'm certain you meant to use Bell Peppers and left them off list in error and then said, again in error, potatoes.
A combination of red/yellow/orange peppers in the frittata is sublime at its best. (if you've roasted them first you'll be appraching orgasmic)
The frittata should be served with cubed and sauted potatoes, onions, & green bell peppers.
BTW, the onions must be sweet reds, the "flater the better".
Mike

John R.:

Ah yes the tortilla espanol. Delicious. I prepare it with thinly sliced idaho potatoes, 1 medium potato + 1 small onion, also sliced, per 6 eggs.

I also cook it almost all the way to the top before flipping it. Very little mess that way. A cast iron skillet is key. Sear the baby in a very hot pan for 30 secs until the bottom and sides set, then turn the heat down as low as possible until its set all the way through, about 15 minutes. Flip it and let it cook 5 minutes more on the other side.

Leftover wedges are great served on a roll with a drizzle of olive oil as a sandwich.

Sometimes I put a can of corn into the frittata batter. Melt some cheese on top and cover with salsa. Mmmm.

Don't you guys know about Hot Pockets?

You know, I've evolved from omelettes and frittatas toward eggs half-scrambled with stuff. Just cook your mushrooms, potatoes, spinach, onions, garlic, bacon, ham, whatever in the skillet in olive oil or butter, pour in the eggs and spices/salt/pepper, re-arrange with your spatula so that everything mixes and the eggs cook evenly, add some cheese, and you're done - no mess, no flipping, no oven.

Eggs work in the microwave too.

pj: I'm with you 97% of the time. But, when enough there's time and friends are coming over for some cold suds, a room temp Spanish tortilla is a fantastic crowd pleaser / appetizer. They're worth the work because they're such a treat.

When time's short: melt better in a frying pan; sprinkle cheese into the pan; pour in a dollop of milk or (if you want to live dangerously) cream; crack your eggs right into the pan; stir vigorously with a wooden spoon; cook until done.