1 onion, peeled and sliced thinly
1 lb red potatoes, not peeled, sliced thinly
½ c. sliced mushrooms
½ c. sliced red sweet peppers
½ c. sliced swiss chard
Salt and pepper to taste
Preheat oven to 400. Use an 8” cast iron pan if you have one. Otherwise, any stovetop-to-oven pan. You can also use a round cake or stoneware pan but you will need to vary the cooking slightly since you can’t use these on the stovetop.
Cook potatoes in salted water, drain and cool.
Saute onion until soft in a splash of olive oil. Add mushrooms, peppers and chard and saute briefly until tender. Cool slightly.
Whisk eggs and 1 t. Salt. Add potatoes and vegetables and toss until coated with eggs.
Add a bit more oil to the pan, pour in the egg and vegetable mix, and cook on medium heat for 2 minutes. Put in the oven for 20 minutes until eggs are set.
Remove from the oven and flip upside down on a plate. Serve in wedges, hot, room temperature or cold.