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1
Dice the potato into 1/8 inch cubes and place in a small pot.
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2
Cover with water and boil, then reduce to a simmer until they are fully cooked but still holding their shape well, about 10 minutes or so.
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3
While potatoes are cooking, mince shallots and set aside.
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4
Do the same for parsley.
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5
If you like more of an herb flavor, double the amount.
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6
When potatoes are done, strain and cool in cold water.
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7
Then place in one layer onto paper towels to dry.
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8
Crack eggs into a large mixing bowl and add milk and salt and pepper to season.
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9
Whisk well.
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10
Add cheese and parsley and blend until incorporated.
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11
Turn on broiler.
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12
Place saute pan on medium low heat and add butter.
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13
When it has melted and is starting to sizzle, add shallots.
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14
Stir until they become translucent.
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15
Add potatoes and stir until they are coated with fat and warmed through.
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16
Season with salt and pepper.
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17
Turn heat to low and add egg mixture (if pan seems dry, add more butter).
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18
Let eggs cook undisturbed until the bottom and sides of eggs are set.
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19
Place pan into broiler (if your pan has a plastic handle, you can cover it in aluminum foil before placing into broiler).
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20
Cook for 5-10 minutes and check every few minutes.
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21
The top can brown quickly.
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22
Once the top is starting to brown, shake the pan.
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23
If the eggs jiggle in the middle, put the pan back in for another minute.
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24
Once the eggs are set and the top is slightly brown, carefully remove from broiler and place on top of stove for 1-2 minutes to let the eggs set.
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25
Take a heat-resistant rubber spatula and slide it around the sides and bottom to loosen the frittata.
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26
Slide onto plate or platter and garnish with parsley sprig or microgreens salad on the side.
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27
Cut into wedges.
