When it comes to making a delicious frittata, a well-seasoned cast-iron pan is your best friend. But don’t worry if it sticks a bit when you flip it out – just flip it back over, and any imperfections will be hidden.

To make this tasty frittata, you’ll need some red bell peppers, extra-virgin olive oil, kosher salt, onion, potatoes, and eggs. First, roast the peppers in the oven until they’re soft and slightly blistered. Then, cook the onions and potatoes in a cast-iron skillet until tender, stirring occasionally to prevent sticking. Add the roasted peppers to the skillet and stir everything together.

Whisk the eggs in a separate bowl, season with salt, and add the vegetable mixture to the eggs while they’re still warm. Heat up the skillet on the stovetop and pour in the egg mixture, using a spatula to pull the edges into the center and allow the uncooked egg to flow underneath. Transfer the skillet to the oven and bake until the frittata is set and browned on top. Let it cool for a few minutes before inverting it onto a platter and slicing it into wedges.

If you want to prepare ahead, you can roast the peppers up to 2 days in advance; just make sure to take them out of the fridge when you start prepping the other ingredients so they’re not too cold when combined with the eggs.

Ingredients:

• 2 medium red bell peppers
• 1 1/4 cups of extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 large onion, thinly sliced
• 1 1/2 lb. German Butterball potatoes (about 6), peeled and sliced 1/4″ thick
• 8 large eggs

Instructions:

Preheat your oven to 400°F. Place the bell peppers on a rimmed baking sheet, drizzle them with oil, and turn them to coat. Season with salt. Roast the peppers, turning them every 5 minutes, until they are softened and their skins look wrinkly and lightly blistered, for about 20-25 minutes. Let them cool slightly, then peel and remove the seeds from the peppers and cut the flesh into 1/2″-thick slices (you should have about 1 cup).

Meanwhile, toss the onion and potatoes in an 8″ cast-iron skillet and season them with salt. Cover with 1 1/4 cups of oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimize sticking, reducing the heat if needed, until there is no crunch left to the onion (do not let it take on any color) and the potatoes are tender, for 25-30 minutes. Taste a piece of potato and onion to check. Some of the mixtures may stick to the pan, and some of the potatoes may break into smaller pieces toward the end of cooking, but both are okay. Transfer to a medium bowl and let cool until warm, for about 8-10 minutes, then stir in the roasted peppers.

Clean the skillet and place it in the oven to heat. Whisk the eggs in a medium bowl until no streaks remain and season with salt. Using a slotted spoon or tongs, lift the vegetables out of the oil and add them to the eggs (this is best done while they are still warm). Set the onion-potato oil aside.

Transfer the skillet to the stovetop and continue to heat over high heat until it is ripping hot, for about 5 minutes. Add 3 Tbsp. of the reserved onion-potato oil to the pan, then pour in the egg mixture. Cook, using a heatproof rubber spatula or wooden spoon to pull the egg mixture from the outer edges into the center, allowing the uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. This will help the frittata cook evenly. Transfer the skillet back to the oven and bake the frittata until it is browned and set, for 10-14 minutes. Let the frittata cool in the pan for 5-10 minutes, then invert it onto a platter and cut it into wedges to serve.

Do Ahead: The bell peppers can be roasted up to 2 days ahead; cover and chill. Remove them from the refrigerator when you start prepping the other ingredients so that they’re not fridge-cold when you combine them with the eggs.