Step 1

Preheat the oven to 375F.

Step 2

Using a mandolin, slice the potatoes thinly (no need to peel the potatoes, unless you want to).

Step 3

Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.

Step 4

Season the potatoes with a pinch of salt (about 1/4 tsp), and a light dusting of paprika, if using.

Step 5

Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender.

Step 6

In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top.

Step 7

Once the potatoes are cooked, pour over the egg mixture.

Step 8

Place the skillet into the oven and bake for 15-18 minutes until the frittata is cooked through. You’ll know it’s done when there’s no visible liquidy egg on top when the pan is jiggled.

Step 9

Cut into slices and enjoy!