Potato Frittata
3 tbsp. butter
2 tbsp. oil
2 c. thinly sliced potatoes
1 medium onion, sliced
1 red pepper, diced
6 eggs
2 tbsp. water
1 cup. shredded cheese (mozzarella, cheddar, or a mix)

In a large skillet, heat butter and oil.  Saute potatoes for 5
minutes, turning frequently.  Add onion and pepper and cook until
vegetables are tender.

In a medium bowl, beat eggs with water, salt and pepper.  Pour
mixture over vegetables and cook over medium heat without
stirring until the edges are set and slightly browned.  Sprinkle
with cheese.  Cover and cook over low heat 2 minutes until eggs
are well set and cheese is melted.