Microwaved Potato Frittata

Preparation

• • In a bowl, combine the bell pepper, onion and tomato. Set aside.
  • Butter a 20-cm (8-inch) square Pyrex baking dish. Cover the bottom with 250 ml (1 cup) of potato slices. Cover the potatoes with a quarter of the vegetables. Season with salt and pepper. Repeat until all the vegetables andpotatoes have been used, seasoning with salt and pepper as you go and ending with a layer of potatoes. Add broth.
  • Cover the dish with plastic wrap. Pierce the wrap in a few places to let the steam escape. Microwave on high power until the potatoes are tender, about 15 minutes.
  • In another bowl, mix together the eggs and milk. Season with salt and pepper.
  • Remove the plastic wrap from the Pyrex dish. Pour the egg mixture over the potatoes, lifting and piercing the slices with a fork so the egg mixture is evenly distributed. Return to the oven and microwave on high power until the eggs have set, about 8 minutes. Let rest 10 minutes.
  • Serve for brunch or as a side dish with fish or poultry.