Instructions

• Begin by peeling the potatoes and slicing them into thin rounds, about ¼ inch thick.
• In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced potatoes and season with a pinch of sea salt. Cook for about 10-15 minutes, stirring occasionally, until they are tender and lightly golden.
• While the potatoes are cooking, crack the eggs into a mixing bowl. Whisk until fully combined, then stir in the chopped parsley, grated cheese (if using), and season with salt and pepper.
• Once the potatoes are cooked, reduce the heat to low. Pour the egg mixture over the potatoes, ensuring it spreads evenly. Allow to cook undisturbed for about 5-7 minutes, or until the edges start to set.
• To cook the top of the frittata, place the skillet under a broiler for a couple of minutes or cover with a lid and let cook on low heat until fully set, about 5 minutes.
• Once cooked through, let cool for a few minutes. Slice into wedges and serve warm or at room temperature, garnished with additional parsley if desired.