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Frittata di patate (omelette with potatoes)

Servings: 4
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Ingredients
  

  • 6 medium free-range eggs
  • ⅔ cup (80 g) Grana Padano, grated
  • 2 medium potatoes
  • 1 tbsp olive oil
  • 2 tsp parsley (chopped)
  • Salt and black pepper, to taste

Instructions
 

  • Prepare the potatoes
    Peel and cut 2 medium potatoes into small cubes. Place it in a large non-stick pan with 1 tbsp olive oil and pan-fry until golden and tender.
  • Whisk the eggs
    While the potato cooks, whisk together6 medium eggs, ⅔ cup (80 g) Grana Padano, 2 tsp chopped parsley, a pinch of salt, and black pepper in a large bowl until well combined.
  • Add eggs to the pan
    Pour the egg mixture into the pan with the potato.Cover with a lid and cook over medium-low heat for about 5–7 minutes, until the bottom is set. (You can gently lift the edge with a spatula to check.)
  • Loosen the frittata
    Run a spatula around the edges to release the frittata from the pan. Tilt the pan slightly and press the edges inward to let uncooked egg flow underneath. Repeat until only a thin layer of uncooked egg remains on top.
  • Flip the frittata
    If using a regular pan, carefully slide the frittata onto a lid (cooked side down). Place the pan upside down over the lid, hold both securely, and flip them together so the frittata returns to the pan with the uncooked side facing down. Cook for another 5–7 minutes, until the bottom is set and the centre is cooked through.
  • Serve
    Slide the frittata onto a plate, cut into wedges, and enjoy hot, warm, or at room temperature.