Papas Italian Potato Pepper Frittata

["In a 12-inch deep non-stick skillet heat half of the olive oil. Add the peeled and sliced potatoes, red peppers and onions. On medium-high heat turn every minute or so as the vegetables brown. Use more olive oil if necessary.", "When the potatoes are lightly browned and soft, add the fresh basil, parsley, bacon or prosciutto and salt and pepper to your taste. Give all the ingredients a few turns until the herbs are mixed in.", "Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Make sure there are enough eggs to fill the pan to the edge of the skillet. Add more eggs if necessary as they will hold all the vegetables together when the ""cake"" is turned. Cook on medium low heat until the edges and middle of the ""cake"" are cooked enough to hold together. Steam will escape from the middle when ready to turn.", "Take the skillet off the burner to the side and place a 12 inch dinner plate over the ""cake"". Invert the ""cake"" onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom of the ""cake"" will be the top so make sure it is browned just right.", "Push the skillet back onto the burner and add the remainder of the olive oil or more if you like, and lightly brown the bottom of the ""cake"". Shake the skillet a few times to get a nice edge on the ""cake"". Invert the finished ""cake"" onto a serving platter. Top with the grated cheese and more salt and pepper to your taste."]