Sausage Frittata

3 tablespoons olive oil
1/2 pound sausage, sliced - breakfast, chorizo, italian, - you choose
1 medium yellow onion, chopped
1/2 pound waxy potatoes, peeled & thinly sliced
1 1/4 teaspoons salt
2 garlic cloves, minced
1/4 cup diced peppers
7 large eggs
1/8 teaspoon black pepper

1. Heat 2 tablespoons of the oil in an ovenproof 10-inch skillet over medium heat. Add the sausage and sauté until lightly browned, about 1 to 2 minutes. Remove with a slotted spoon to a plate. Adjust the heat to medium-low and add the onions and potatoes. Sprinkle with 1/2 teaspoon of the salt and cook, stirring often, until the onions are translucent and the potatoes are fork tender, 20 to 25 minutes. Add the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl and add the roasted red peppers and the chouriço.
2. Preheat the broiler. Beat the eggs until fluffy. Season with the remaining 3/4 teaspoon of salt and the pepper. Pour over the sausage mixture and toss to coat. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat, then pour in the egg mixture. Using a rubber spatula, quickly stir to briefly cook the eggs, then shake the pan to settle the filling. Run the spatula around the sides of the pan to release the frittata. Adjust the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Place the skillet under the broiler and cook until the top is nicely browned and no puddles remain, 1 to 2 minutes. Serve warm or at room temperature, cut into wedges.

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