Preheat the oven to 375 degrees F.

In a large oven safe skillet, heat 2 tablespoon olive oil. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm.  I also like to see a little brown on the potatoes.

In a medium bowl, whisk together the eggs, parsley, and 1 1/2 cups of the cheese along with some salt and pepper.

Add the onion, ham, and red pepper the skillet with the potatoes. Stir to combine.

Over heat medium-low, add the egg mixture to the skillet and stir for 1 minute. You want to see little curd of egg to develop.

Then allow to cook for an additional 2 to 3 minutes without stirring until the eggs start to set around the edges. Use a rubber spatula to help lift the edges away from the pan.  Drizzle olive oil around the edge of the pan to help with easy removal of the fritatta from the pan.

Finish cooking at the 375 degree in the oven for 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet (that is what I do) or flip onto a serving plate. Garnish with the remaining 1/2 cup of cheese and more fresh parsley if desired. Makes 6 servings.