Place tomatoes, onions and peppers on a roating tray anddrizzle with oive oil seasoning & roast (200 degrees)Bring the potatoes to the boil and drain.When the tomatoes are cooked remove & place in a bowl( about 20 minutes and redistribute the veg. Allow approx10 more minutes, the onions should be golden- brown, andsweet to taste, add the onions and peppers to the tomatoes.Place some butter and olive oil back in the roating tray andadd potatoes, mix them around to coat in the buttery oil.Season, I often add a little paprika or even chilli powder.Roast until golden brown, approx ½ hour. Remove and addto the veg.Fry the bacon in a little olive oil and remove when cooked,Add to the other ingredients. Now flash fry your optionalchilli garlic, maybe finely chopped stalks of the parsley. Addthese to the bowl with the thyme, gently mix the ingredientsso they are fairly evenly distributed, set a side until ready tocook Place all eggs into a very large bowl. They will increase involume by 4-5 times. Whisk until the mixture has increasedand there is no or minimum liquid left in the bottom, seasonFry a little butter in a large deep frying pan. Add about 1/3of the egg and place about 1/2 of the ingredients followedby 1/3 of the cheese and some parsely. Add another 1/3egg, then the remaining veg some cheese and parsley. Mixthe rest of the cheese with the egg and top the frittata.Cook on low to medium for about 5-7 minutes. This variesdue to pan conductivity and heat, so a little practise will getthis perfect.Finally transfer to a hot grill or very hot oven to set the eggmix and lightly brown the top.The frittata should be soft in the middle, just set so carefulnot to overcook. It will collapse if its not cooked enoughGarnish with left over parsley and serve with a lightlydressed peppery green salad,Enjoy!!!!