Preheat oven to 350°. Tear roasted red bell pepper into bite-size pieces to equal 1/3 cup.
Whisk together eggs, Parmesan cheese, garlic, parsley, chives, salt, pepper, and 1/4 cup water in a large bowl until frothy.
Pour half of egg mixture into a lightly greased 10-inch ovenproof nonstick skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes. Dot ricotta by tablespoonfuls over egg mixture, and top with red pepper pieces.
Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.