Heat 4 tablespoons of oil in an 11 -inch nonstick frying pan over medium heat. Add the potatoes and onions, and cook for 15-20 minutes or until almost golden, turning with a wooden spoon. Remove from the heat and let them cool slightly, then stir in the olives and capers.
Beat the eggs in a large bowl with salt and pepper to taste. Add the oregano, anchovies, and the cooled potato and onion mixture.
Heat the rest of the oil in the frying pan over a medium heat. Pour the egg mixture into it and cook for about 5 minutes or until almost set. Slide out of the pan onto a large plate, then turn the frittata over, back into the pan, to cook the second side for just a couple of minutes. Transfer to a serving platter and serve warm or cold. This is very good
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.