Begin by washing and peeling the potatoes. Cut them into thin slices or small cubes, ensuring even cooking throughout.
In a non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced potatoes, season with sea salt and freshly cracked black pepper, and sauté for about 10-15 minutes, or until they are tender and slightly golden. Make sure to stir occasionally to prevent sticking.
While the potatoes are cooking, crack the eggs into a mixing bowl. Add a pinch of salt and pepper, then whisk them until well combined and frothy. If you’re using cheese, fold in the grated Grana Padano or Parmesan at this stage.
Once the potatoes are cooked, reduce the heat to low. Pour the whisked eggs over the potatoes, ensuring they are evenly distributed. Sprinkle the chopped parsley on top.
Allow the frittata to cook on low heat for about 10-12 minutes. You can cover the skillet with a lid to help the eggs set evenly. The edges should begin to firm up while the center remains slightly wobbly.
For a beautifully golden top, preheat your broiler. Once the edges of the frittata are set, transfer the skillet to the oven and broil for 1-2 minutes until the top is lightly browned. Keep a close eye on it to avoid burning.
Remove the frittata from the oven and let it cool for a few minutes. Use a spatula to slice it into wedges, and serve warm or at room temperature.
