We have had such a high volume of requests for my famous fritatta, I decided to post it. So, without further ado:

Potato, Onion, Red Pepper Fritatta
2 Idaho potatoes, peeled and cut into 1/2 inch chunks
2 Tablespoons olive oil
Crushed red pepper to taste
1 small red onion, cut into half rings
1 shallot, diced
2 roasted red peppers, roughly chopped
4 large, farm fresh eggs
Salt and pepper to taste
Freshly grated pecorino romano cheese

Turn broiler on and place shelf on lowest rack.

In a medium sized pot, boil potatoes in salted water for about 5 minutes, or
until fork tender. You want them to be only slightly underdone, as they will
finish cooking in the skillet. Drain and set aside.

In a non-stick skillet, heat 1 tablespoon of olive oil with your preferred
amount of crushed red pepper. Add onion, shallot, roasted red pepper and
sautee on low heat until onions and shallot are translucent. Transfer to a
small bowl and set aside.

Add another Tablespoon of olive oil to skillet and add potatoes. Sautee for
3-5 minutes or until lightly browned. Remove from pan and add to onion
mixture and lightly toss.

In a small bowl, beat 4 eggs, add salt and pepper to taste. Add to skillet
on low heat. Moving quickly, add potato onion pepper mixture and distribute
evenly in skillet.  Add freshly grated pecorino.

Place skillet in broiler for about 5 minutes or until top of fritatta is
browned.

Remove from broiler and let sit for 5 minutes. Transfer to plate and garnish
with some more fresh pecorino.

and below, many thanks to the chickens & roosters who provided me with farm fresh eggs: