• 1 tblsp. oil for baking dish
• 2 large boiling potatoes; washed and quartered
• 1 small onion; peeled and cut into 1/4" thick strips
• 1 red bell pepper; seeded and cut into 1/4" thick strips
• 1 green bell pepper; seeded and cut into 1/4" thick strips
• 20 large basil leaves; sliced into thin strips
• 1 tablespoon olive oil
• 5 eggs
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons Parmesan cheese; optional

1. Preheat oven to 350 degrees. Oil a 9-inch-round, 2-inch-deep baking dish.
2. Place potatoes in a 1-quart saucepan. Cover with water and bring to a boil.
3. Reduce heat and simmer for 12 minutes.
4. Remove from pan, cool, and slice into 1/4-inch-thick rounds.
5. Heat olive oil in a 10-inch saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat.
6. Add potatoes and basil, and cook 1 minute more.
7. Beat eggs with salt and pepper in a 3-quart bowl.
8. Add onion-pepper-potato mixture.
9. Mix well and pour into prepared pan.
10. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes).

Yield: 6 servings.