There are so many delicious things going on in this easy and delicious frittata. Borrowing from the style of classic tortilla Española (aka a Spanish tortilla) this recipe combines potatoes and onions with custardy eggs. Breaking from tradition, there’s a generous glug of heavy cream to up the richness and roasted red peppers that add tartness and complexity to the mix. Finally, you’ll top the whole thing off with salty Manchego cheese to create a delicious, salty crust. Pro tip: Keep an eye on the potatoes when boiling them—you want to pull them out when they’re just tender so they don’t overcook in the next step. Enjoy with a zesty side salad, or do like they do in Spain and stuff it in a baguette for a satisfying sandwich.