Potato Frittata

I love frittatas, especially served cold in the summer. Pairing them with potatoes is the best—how do you make yours?
Potato Frittata
I love frittatas, especially served cold in the summer. Pairing them with potatoes is the best—how do you make yours?
Steps
- 1
First, wash and peel the potatoes. Slice them thinly and place them in a large bowl.
- 2
Add salt and pepper, then mix well. Meanwhile, heat the vegetable oil in a skillet. Stir the potatoes thoroughly and set aside.
- 3
Without washing the bowl, add the eggs, Parmesan cheese, and a pinch of salt.
- 4
When the oil is hot, add the potatoes to the skillet and spread them out evenly for uniform cooking. Sauté for about 5 minutes, then flip them to the other side.
- 5
Cook for another 5 minutes, then pour the egg mixture evenly over the potatoes to cover them completely.
- 6
Sprinkle with parsley, cover, and cook on low heat for about 10 minutes.
- 7
When the frittata looks set and puffy, use a lid or plate to flip it over, then return it to the skillet.
- 8
Add another sprinkle of parsley, cook for 5 more minutes on low heat, and your frittata is ready!
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