Caribbean Frittata

Here's an easy, colorful dish that won a Better Homes and Gardens contest.  If you've never made a frittata, it's simply an Italian-style omelet that you never fold in half.  It fills the whole pan and works great for breakfast, brunch, lunch, or dinner.  A super easy, one-pot meal that's a fun departure from the usual fare.  Frittatas are so forgiving, too-- you can substitute your favorite ingredients or whatever you have on hand.  If you want to melt cheese on top you need to make frittatas in a broiler-proof skillet, such as a cast iron one, but that's not essential.  This one is a great fusion because it uses zesty Caribbean flavors-- enjoy!

Here's what you need:
2 Tbsp. cooking oil (I like coconut oil)
2 medium red potatoes, cubed
2 tsp. Caribbean Jerk Seasoning (McCormick/Schilling makes a great one)
1 & 1/2 Cups diced cooked ham (or bacon, or sausage)
1 (4.5 oz.) can diced mild green chili peppers
2 green onions, chopped
1/4 tsp. salt
1/8 tsp. pepper
6 beaten eggs
1/4 Cup shredded cheddar cheese
1 Cup mango sliced, chopped (may use bottled)
Snipped fresh parsley

In a 10-inch broiler-proof skillet cook potatoes and jerk seasoning in hot oil over medium heat, until potatoes are tender and golden, about 10 minutes.  Add ham, chili peppers, onions, salt and pepper.  Gently stir to combine.  Cook for 5 minutes more, until onion is tender.  Pour beaten eggs over all.  As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath.  Continue cooking and lifting until the egg mixture is just set.  Place skillet under the broiler 4 to 5 inches from the heat.  Broil for 1 to 2 minutes or until top is set.  Remove from oven and sprinkle with cheese.  Broil for another minute until cheese melts.  Sprinkle with chopped mango and parsley.  Cut into wedges.  Serves 4.