Ingredients

The following ingredients have 4 Servings
  • 500 g medium-large potatoes
  • 6 eggs
  • handful of fresh parsley, finely chopped
  • 60 g Grana Padano or Parmesan Cheese, grated ((optional))
  • 3 tablespoon extra virgin olive oil
  • sea salt and freshly cracked black pepper (to taste)

Instruction

  • Peel and chop the potatoes into 1-inch large cubes.
  • In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
  • In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
  • Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
  • Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
  • Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
  • Cook on the other side for a further 2-5 minutes, this time without the lid.
  • When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
  • Store leftovers in an airtight container and refrigerate for up to 2 days.