You are here: Home » Recipes » Teresa’s Breakfast Frittata Teresa’s Breakfast Frittata Recipe by Teresa BlackburnKitchen Tested Yield 6 servings Prep 15 mins Cook 25 mins Similar to a Spanish tortilla, this frittata with potatoes and bell pepper is just as good for dinner as it is for breakfast. Mark Boughton Photography / Styling by Teresa Blackburn PrintEmail I got this versatile recipe from a Spanish friend. Resembling a Spanish tortilla, it’s my favorite when I want “breakfast for dinner.” Plus saying the word “frittata” is just so much fun!—Teresa Blackburn Ingredients 2 teaspoons olive oil3 teaspoons butter2 green onions, chopped1/2 red bell pepper, cut into slivers1 garlic clove, chopped1 pound Yukon Gold potatoes, thinly sliced6 eggs3 tablespoons heavy cream1 pinch dried thyme and oregano1/4 teaspoon salt Freshly ground black pepper1/4 cup Gruyère cheese Instructions Preheat oven to 400F. Place olive oil and butter in a heavy ovenproof skillet (or a well-seasoned iron skillet). Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Scatter potatoes over all. Cover and cook until potatoes are fork-tender, 10 to 12 minutes. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle pan slightly to make sure eggs run down between potatoes. Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges and serve with slices of crusty buttered bread and jam. Serves 6. Recipe by Teresa Blackburn.