Frittata is just a version of a Spanish omelette. You start cooking the frittata on the stove and finish cooking it in the oven or under the broiler. Usually boiled potatoes are added to a frittata but to make this a speedy supper and save time, grated potatoes are sautéed in the pan just before adding the eggs. Substitute your favourite cheese for the goat cheese.
Preheat oven to 375 degrees F.
Combine eggs in medium bowl with the parsley and paprika. Stir with fork only until blended. Season the mixture with salt and pepper.
Meanwhile, heat 2 tbsp. olive oil in a 10-inch non-stick skillet with heat proof handle over medium high heat. Add the onions and sauté until soft, about 3 minutes. Add grated potatoes and sauté for 2 minutes more. Add garlic and red pepper and sauté for 1 minute. Immediately pour egg mixture over top and reduce heat to low.
Let frittata set for about 5 minutes on low heat or until firm but still wet on top. Add cheese and olives.
Transfer frittata to oven. Finish cooking the frittata until eggs are set and frittata is golden, about 2 to 3 minutes. Serve with green salad if desired.