Meat and Vegetable Frittata
Cut the potatoes into 1 cm (approximately 3/8 inch) cubes. Peel the onion and chop finely. Rinse the bell peppers, cut in half, remove the ribs and seeds and cut into thin strips. Rinse the chile pepper, cut in half lengthwise, remove the seeds and chop finely.
Heat the olive oil in an ovenproof pan and sauté the potatoes until golden brown. Remove the potatoes from the pan and add the onions and peppers. Sauté for about 2 minutes, until softened, and remove from the pan. Cook the ground meat until browned, then return the potatoes, onions and peppers to the pan and stir in the olives. Season with salt, pepper and hot paprika to taste.
Preheat the oven to 200°C (approximately 400°F). Whisk the eggs and whipping cream together until smooth. Season with salt and pepper and pour over the potato mixture. Cook over medium heat for about 5 minutes, then transfer to the oven continue cooking until the eggs are set. Remove from the oven, allow to cool slightly, slice and serve.