On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
2. Step
Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
3. Step
Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
4. Step
Place into a 425°F oven for approximately 35–40 minutes.
5. Step
Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
6. Step
Remove the stem of your portobello mushroom — cut the mushroom into long, vertical, 1-inch slices— then cut those long slices into horizontal halves.
7. Step
Remove your potatoes out of the oven and allow them to cool for approximately 10–15 minutes.
8. Step
In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
9. Step
While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
10. Step
Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
11. Step
In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
12. Step
Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
13. Step
Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
14. Step
Cook on a medium-low flame for 12–15 minutes.
15. Step
Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8–10 minutes, until the entire frittata becomes cohesive — and the top becomes golden brown.
