Potato and Zucchini Frittata

Cut your potato into rather small (1 cm) pieces. Warm the butter in a 10" or 12" cast iron or other oven-proof skillet over medium-high heat. Add the potatoes and cook until tender and slightly browned on all sides, about 8-10 minutes.Slice the red onion, cut the zucchini into half-moons, and dice the red bell pepper. When the potatoes are just about tender, add the remaining veggies and cook until they just start to brown and the zucchini just starts to get soft, about 4-5 minutes. Don't overcook the zucchini - it'll get watery.Beat the eggs in a large bowl and mix in â…“ cup of the parmesan cheese. Space the vegetables around the pan and pour the eggs on top. Crack some black pepper on top of the eggs and turn the heat down to medium. Cook until the eggs are almost set. The top should still be loose when the pan is tilted, but the lower layers should be set.While the eggs cook, turn on your oven's broiler and give it a few minutes to warm up.Sprinkle the remaining parmesan over the top of the frittata and place the pan about 2 inches below the hot broiler. Let cook for 3-5 minutes until it gets bubbly and browned on top. Remove, let cool for a few minutes, and serve with a touch of hot sauce on top.