Ingredients
- 3 lbs potatoes
- peel and cut into thin
- quartered slices
- 2 tablespoons canola oil
- salt and pepper
- 5 eggs or 1 14 cups egg substitute
- 2 tablespoons fresh parsley
- chopped or 2 teaspoons dried parsley
- 14 teaspoon garlic powder
- 1 cup cheese
- grated (I used cheddar)
Instructions
- In a large nonstick frying pan over medium-high heat, add potatoes to hot oil.
- Stirring occasionally, saute until lightly browned, approximately 20 minutes.
- Sprinkle with salt and pepper to taste.
- Remove pan from heat to cool for a few minutes.
- Whisk eggs in a bowl (or pour egg substitute into bowl).
- Add parsley, garlic powder and any other seasonings that you like.
- Stir in cheese.
- Pour egg mixture over potatoes and press everything with a spatula to evenly distribute in pan.
- Cover pan with lid and cook over low heat for about 20 minutes, or until the top is no longer runny.
- Try not to overcook or the frittata with dry out.
- Place plate on top of frittata and flip it onto the plate.
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