Step 1- Potato crust
Use a mandolin or slicer for the potatoes. It will make thin consistent slices. If you don’t have a slicer, use a knife to slice the potatoes thinly. Key is to dry the potatoes properly. We want to make a nice crispy crust. Mix potatoes with salt, pepper and paprika and toss well. Heat a medium sized oven safe pan, add 3 tbsp cooking oil. Spread the potatoes. Fry them on high heat. Toss and turn them after a few minutes.

The bottom will have crisped. Cover and cook only for 2 mins. The steam will cook the potatoes. Cover is on for such a small time, it wont have an impact on the crispiness. Poke with a knife to see the doneness of the potatoes. It should be 80% done. Rest will be cooked in the oven later on and potatoes will further crisp there too. Set aside the pan.

Step 2 – Sauteed veggie
Heat a pan on high heat with 2 tbsp of evoo. Add the diced onion and cook for a min or so. Add the chopped brussels sprouts and broccoli florets. Add salt and pepper. Sauté only for a min or so. Leave some crunch in it. Set aside.

Step 3 – Optional protein
Chop the chicken kebabs roughly.

Step 4 – Eggs part
Crack 6 eggs. Add salt and pepper and beat well. Add the sauteed veggies and chopped kebab. Mix well.
Pour the mix on top of the potatoes. Add parmesan cheese. Pop it in the oven. Bake@400F for 25 mins

Step 5 – Adding Cheese
Take the Frittata out of the oven and some shredded cheese. Pop it back in the oven for a minute or so, till cheese melts. Take it out. Frittata should slide out of the pan with few shakes. Cut and serve. Enjoy !!