Tuscan Fritatta

1 T. olive oil

1 T. butter

2 small red potatoes, thinly sliced

1 large sweet red pepper, seeded and cut into thin strips

1 bunch fresh green onions, sliced

3 T. chopped fresh basil or Italian parsley, or a mixture of both

12 large eggs

1 C. milk

1 t. salt

freshly ground pepper

4 to 6 oz. fontina or other cheese, grated

Preheat the oven to 350°F. Heat the butter and the oil in a 10 or 12 inch ovenproof saute or frying pan over medium heat. Add the potatoes and cook on both sides until lightly browned and tender. Add the red pepper strips, stir and saute until tender.

Stir in the green onions and the herbs and cook just enough to heat them, then spread the vegetables evenly around the pan. Beat together the eggs, milk, salt and pepper, and half the grated cheese. Pour the eggs into the pan atop the vegetables, turn the heat to medium-low, and cook until partially set, about eight minutes.

Sprinkle the remaining cheese on top, and place in the oven for about 25 minutes, until the fritatta is set and golden brown on top.

Slice into wedges and serve hot, warm, or at room temperature, with a crusty Italian or French bread.

Yield: 8 to 10 servings.