2red potatoesthinly sliced and steamed until tender
Have on-hand a round, shallow 1 ½ quart baking dish. Use the soft butter to grease the dish and set it aside. Set the oven to 375.
In a large skillet, heat the oil and cook the onion over medium heat for 10 minutes stirring often. Add the garlic and the green and red peppers. Saute over medium heat for 15 minutes, stirring often. Add the tomatoes, cayenne pepper, cumin, salt and pepper. Stir thoroughly, then turn down the heat and cook the mixture for 25 minutes stirring occasionally.
Arrange the sliced potatoes in the bottom of the prepared dish.
Using a slotted spoon lift the vegetables from the skillet and transfer them to the potatoes. Discard the remaining cooking juices in the skillet.
Add the eggs to the vegetables and stir gently with a fork just to mix them into the top layer. Set the dish in the hot oven and bake the frittata for 40 minutes or until it is just set and lightly golden.
Remove the dish from the oven and let it sit for 5 minutes. Cut into wedges and serve at once.