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1
Place the potatoes in a saucepan.
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2
Add water to cover and salt.
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3
Bring to a boil and cook, simmering until tender, about 20 minutes.
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4
Drain.
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5
When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick.
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6
Set aside.
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7
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet.
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8
Add the potatoes and cook, stirring often but gently, until they are golden brown.
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9
Remove and set aside.
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10
Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms.
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11
Cook, stirring often, over high heat, until they start to turn brown.
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12
Add the onions, red pepper strips, ham, garlic, pepper and salt to taste.
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13
Cook, stirring and shaking the pan, 5 minutes.
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14
Remove and set aside.
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15
Meanwhile, break the eggs into a mixing bowl.
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16
Add salt and pepper to taste.
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17
Beat well with a fork.
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18
Wipe the skillet clean.
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19
Add the olive oil to the skillet and heat.
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20
Add the potatoes, the mushroom mixture, and the basil or parsley.
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21
Cook, stirring, over high heat for 2 minutes.
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22
Beat the egg mixture again, and pour it over the potato-mushroom mixture.
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23
Cook, stirring from the bottom, until the eggs start to set, about 2 minutes.
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24
Cover and cook over medium heat about 3 minutes or until done.
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25
Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish.
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26
It should be golden brown on top.
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27
Serve immediately.
