Instructions

1. Peel the potatoes and cut them into slices about 0.5-1 cm (1/4 to 1/2 inch) thick.
   
2. Parboil the potatoes in lightly salted water for 10-15 minutes (or until just tender but not too soft). Once cooked, drain the potatoes and let them cool slightly.
   
3. In a large bowl, beat the eggs. Add the grated cheese, chopped parsley, salt, and pepper, and mix well.
   
4. Gently transfer the cooked potatoes to the bowl with the egg mixture, taking care not to break them.
   
5. Heat the oil in a pan and pour in the mixture from the bowl. Cover the pan with a lid and cook over medium heat for 15 minutes, occasionally shaking the pan to prevent the frittata from sticking.
   
6. When the top is set and no longer liquid, flip the frittata and cook the other side for 5 minutes.
   

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For any questions or suggestions, you can write to me on Instagram by following this link: Potato frittata.

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The frittata is ready. You can serve it hot or let it cool — either way, it will be delicious!