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Note: I use non-stick teflon coated pans, I find that these produce the best results and I need little or no oil.
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Peel and cut potatoes into 1cm cubes and boil until al dente (I use the microwave for this).
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Finely dice garlic and onion and fry until translucent.
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Crack eggs and whisk lightly.
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Drain potatoes and fry, bake or grill until light golden brown (like you are cooking fries).
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Mix cheese and herbs in a large bowl and season.
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Add the potatoes, garlic and onion to the cheese and mix through.
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Add the whisked eggs to the mix and fold through.
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Heat a large non stick frying pan and pour in the mixture.
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(It may be a good idea to make 2 smaller frittate with this amount of ingredients, as you will then have room to scrape into sides as they cook and you will have more room to turn the frittata).
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Turn the heat down quite low, otherwise the base will get burnt.
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Scrape the sides of the frittata into the middles as they cook, the raw egg will move to the edges and you can repeat the action.
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When the frittata has cooked around the edges and there is only a section in the middle left uncooked, place under a hot grill until nice and golden.
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You may like to sprinkle cheese over the top while under the grill.
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The best way to remove the frittata from the pan is to slide it out onto a warm plate, this is why I insist on using non-stick pans
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Slice like you would a pizza and serve.
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Personally I like the frittata warm but not hot, but its also great cold.
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Variations: as I have said, it is so easy to vary this dish, here are some suggestions -- pumpkin and sweet potato (cooked in the same way as the potato, diced squash, zucchini, tomato, aubergine (eggplant), corn, mushrooms or broccoli.
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To turn it into a non-vego dish, add some diced ham/bacon (fry a little in the pan), shredded chicken or turkey or even some flaked fish.
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I have even used tofu on occasion.
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Yet another example of how versatile this dish is, change your seasonings; whisk in with the eggs some curry powder, cajun spices or some freshly chopped chilli.
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Enjoy, I believe alot of the joy of this dish comes from the cooking process itself.
