Feta and Pepper Frittata
Peel both varieties of potatoes, and cut into small cubes. Peel the onions and chop finely. Rinse the pepperoncini and cut into rings. Rinse the peppers, cut in half, remove seeds and white pith, and cut into fine strips. Crumble the feta.
Fry the potatoes for about 10 minutes slowly in a covered pan with hot oil, turning occasionally. Add the onions and peppers and fry for another 3-4 minutes. Mix the eggs with the salt, pepperoncini and parsley, then mix in the cheese and pour into the pan over the vegetables. Cook for another 2-3 minutes until golden brown. Cut into pieces and serve warm or cold.