Classic Italian Potato Frittata

Step 1

Peel and chop the potatoes into 1-inch large cubes.

Step 2

In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.

Step 3

In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.

Step 4

Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.

Step 5

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.

Step 6

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.

Step 7

Cook on the other side for a further 2-5 minutes, this time without the lid.

Step 8

When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve

Step 9

Store leftovers in an airtight container and refrigerate for up to 2 days.