A delightful twist on the classic potato omelet, this recipe incorporates fresh herbs and a touch of cheese for a flavorful and satisfying dish.
Peel and thinly slice the potatoes into rounds.
Use a mandoline slicer for even slices, which ensures uniform cooking.
Heat a frying pan with a little oil and sauté the potato slices until golden and tender.
Cook the potatoes in batches if necessary to avoid overcrowding the pan.
In a mixing bowl, beat the eggs and mix in the parsley, salt, and pepper.
Whisk the eggs thoroughly to incorporate air, making the frittata fluffier.
Add the cooked potatoes and grated cheese to the egg mixture and stir gently.
Let the potatoes cool slightly before adding to the eggs to prevent curdling.
Pour the mixture into the frying pan and cook over medium heat until the edges set.
Use a non-stick pan to ensure easy flipping and removal.
Flip the frittata carefully and cook the other side until fully set.
Slide the frittata onto a plate, invert the pan over it, and flip to avoid breaking.
Serve the frittata warm, garnished with additional parsley if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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