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1
Put the potato in a medium saucepan and pour in enough cold salted water to cover by at least four fingers.
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2
Bring to a boil, and boil until the potato is tender, about 40 minutes.
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3
Remove and let stand until cool enough to peel.
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4
Peel the potato and cut it into 1/2-inch slices.
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5
Preheat the oven to 350 F. Beat the eggs, heavy cream, and salt and pepper to taste in a large bowl.
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6
Add the bread cubes and let soak until softened, about 15 minutes.
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7
Heat 2 tablespoons of the olive oil in a 10-inch cast-iron or nonstick skillet with a heatproof handle over medium heat.
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8
Add the onion and cook until wilted, about 4 minutes.
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9
Add the peppers and cook, stirring until crisp-tender, about 5 minutes.
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10
Season well with salt and pepper.
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11
Stir the sliced potato into the skillet gently.
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12
Add the butter and the remaining 1 tablespoon oil to the skillet, and heat until the butter is foaming.
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13
Add the egg mixture to the pan and cook, still over medium heat, without stirring, just until the bottom is lightly browned, about 5 minutes.
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14
There should be a few bubbles at a time around the edgesany more than that means the frittata is cooking too quickly and the bottom will be too brown.
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15
In that case, remove the skillet from the heat, reduce the heat, and let the skillet sit a minute or two before returning it to the heat.
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16
Transfer the skillet to the oven and cook just until the center is setfirm to the touchabout 25 minutes.
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17
If the edges are set and beginning to brown before the center is set, remove the frittata from the oven and finish the frittata under a preheated broiler.
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18
If youd like to serve the frittata hot, let it stand at room temperature about 15 minutes.
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19
If you prefer it warm or at room temperature, let it stand a little longer.
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20
Run a rubber spatula around the edges of the frittata and shake the pan gently to free the bottom of the frittata.
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21
You can serve the frittata right out of the pan or slide it out onto a serving platter.
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22
Omit the potato from the above recipe.
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23
After pouring the egg mixture into the pan, drop 1 1/3 cups fresh or whole-milk ricotta into the egg by the rounded tablespoonful, forming little pockets of ricotta throughout the frittata.
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24
Continue cooking as described above.
