Potato, Sausage, and Pepper Frittata

My husband made this amazing breakfast for me today.  It was fantastic.  I can't decide if I liked the first piece which was hot or the second piece which was room temperature better.  I guess he will just have to make it again so I can figure it out.  

Potato, Sausage and Pepper Frittata

Adapted from "Comfort Food"

by Williams-Sonoma

2 Yukon gold potatoes, 

2 Tbsp olive oil

1/2 cup yellow onion, chopped

1 large roasted bell pepper, patted dry and chopped

8 eggs

2 Tbsp fresh chives chopped

3/4 tsp Kosher salt

1/4 tsp freshly ground pepper

Thinly slice the unpeeled potatoes.  In an oven-safe frying pan, heat the oil over medium heat.  Add the potatoes and turn to coast with the oil.  Cover and cook, stirring occasionally, until almost tender, about 20 minutes.  Uncover and stir in the onion.  Cook, stirring occasionally, until the onion is tender and the potatoes are lightly browned, about 5 minutes

Stir the roasted bell pepper and sausage, into the potato mixture in the frying pan.  In a bowl, whisk together the eggs, chives, salt and pepper.  Pour the egg mixture into the potato mixture and cook over medium heat until the edges of the frittata and tilt the frying pan to allow the liquid egg on top to flow underneath.  Continue cooking , occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes more.

Place under the broiler until the frittata puffs and is golden brown , about 1 minute.  Cut into wedges and serve hot, warm or room temperature.