I went backpacking in Rajasthan India for that whole Y2K thing.  It was still 1999 when I trekked to a town named Sawai Madhopur to visit a natural preserve in the hopes of spotting tigers.  Though I never saw any cats, I had an amazing breakfast at guesthouse:  MASALA OMELETTES!  I rebranded that omelette into this thick and fun frittata, enjoy!

6 Eggs
Cracked Black Pepper
Sea Salt
1/2 tsp Turmeric
1/4 tsp Crushed red chili flakes
1/2 tsp Garlic, crushed
1 tsp Ginger, diced
1/3 C Red onion, diced
1/2 C Cilantro, chopped
1 Tomato, chopped
1/2 C Ricotta cheese (or quesa fresca…any mild, creamy cheese)
1/2 Lime’s zest
1 C cooked potatoes (in bite-sized pieces.)

In a big bowl beat the eggs and add all the ingredients, expect the potatoes.  Stir to incorporate everything well.

Get an oven-safe, nonstick pan and heat it up on medium heat.  A little oil or butter to just coat the bottom and the sides.  Add a layer of your potatoes.  Sometimes I’ll go ahead and cook raw potatoes in the pan on the spot.  This takes several minutes and so, being the impatient guy that I am, I usually use some leftover spuds from a previous dinner.  Any type or size of potato will do, but I recommend cutting them into manageable, bite-sized pieces.

Pour all of the eggs into the pan and let them set.  I usually run a spatula or a fork around the edges just to keep them from sticking and help me monitor the progress.   When you feel that the bottom (and sides—any surface hitting the pan) has set and cooked and the top is still runny, it is time to broil the sucker.  Pop the pan under the broiler (or a super hot oven) and let it cook for about five minutes.  When the top is firm and a little golden brown you are good to go.  Serve this with a salad for a great breakfast, brunch, lunch or dinner.  Namaste!
Serves six.