2 tbsp. olive oil
4 c. thinly sliced potatoes
3 c. onions, cut in thin wedges
1 med. bell pepper, cut in thin strips
1 c. green peas, frozen, thawed
8 eggs
1/2 tsp. hot pepper sauce

Grease 6 or 8 x 10 inch casserole dish. In separate pans, toss potatoes in 1 tablespoon oil. Toss onions and peppers in 1 tablespoon oil. Put both pans of vegetables in oven that has been preheated to 450 degrees. Bake for 12 to 15 minutes until vegetables are tender, stir once. Turn oven down to 325 degrees.

Arrange onions and pepper strips in bottom of greased 6 or 8 x 10 inch baking dish. Scatter peas over top. Beat eggs and hot pepper sauce until blended. Pour over vegetables. Layer potato slices on top, covering the egg mixture. Bake 35 to 40 minutes until eggs are set. Make sure egg mixture is done. Place dish on wire rack and let cool to room temperature. Cut frittata into 1 inch squares. Serve or cover and refrigerate up to 24 hours. Makes 60 to 64 squares.