Potato and Green Onion Frittata

2 Yukon Gold or Russet potatoes, peeled and sliced thinly
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top

Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)