Spanish Frittata

Spanish Frittata
1/2 cup Herbs de Provence olive oil
4 potatoes, peeled and sliced
1 onion, peeled and sliced
salt and pepper
1 tsp. ground fennel seed
Salt and black pepper
6 large eggs
Move rack in oven to the top
& pre-heat to a low broil.
Heat Herbs de Provence oil in an 8- or 10-inch nonstick skillet over medium heat. Add potatoes, onions, fennel, salt and pepper. Gently turn mixture in oil, and adjust heat to a slow bubble.
Cook at medium/low heat, turning potatoes gently every few minutes, until they are tender. In a bowl, beat eggs with salt and pepper.
Drain potatoes in colander, reserving 2 Tbs. oil in pan and heat oil over medium heat. Meanwhile, gently mix warm potatoes with eggs, and add to skillet. When edges firm up, reduce heat to medium-low. Cook 7 minutes. Now place pan in top rack of oven and broil 5-7 minutes. Serve warm or at room temperature. Enjoy all day long. Optional additions to this would be spinach, chopped ham or swiss chard.