Frittata di Patate (Potato, Onion and Parmesan Frittata)

• 450 g Yukon Gold potato
• 1 ¼ tsp Fine sea salt
• 1 medium Yellow onion
• 2 tbsp Olive oil
• 5 Egg
• 40 g Parmesan
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley

1. Peel the potatoes and cut into 1.5 cm cubes. Put them in a large pot, cover with cold water, add 0.75 tsp of the salt, and bring to the boil. Simmer for 6 to 8 minutes until just tender, then drain well.
2. Halve and thinly slice the onion. Warm the olive oil in a large frying pan over a medium heat, then cook the onion with a pinch of salt for 6 to 8 minutes until soft and lightly golden. Add the drained potatoes and cook for 4 to 5 minutes, turning gently, until the edges are lightly coloured.
3. Meanwhile, whisk the eggs in a bowl with the parmesan, black pepper, the remaining salt, and most of the parsley, reserving a little parsley to finish. Tip the warm potato and onion mixture into the eggs and stir gently to coat. Let it stand for 2 minutes so the potatoes start to absorb the egg.
4. Return the pan to a low-medium heat and pour in the egg mixture, spreading the potatoes evenly. Cook for 8 to 10 minutes, shaking the pan occasionally, until the edges are set and the centre is just a little wobbly. Take off the heat and leave for 2 minutes to finish setting from the residual heat.
5. Slide the frittata onto a plate and sprinkle with the reserved parsley. Rest for 2 minutes, then slice and serve warm or at room temperature.

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