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1
Scrub the potatoes, quarter them and place them in a pot with enough water to cover them.
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2
Bring to a boil and cook until they are tender, about 25 minutes.
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3
Allow them to cool briefly, peel them and slice them.
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4
Beat the eggs and egg whites with the salt and pepper.
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5
Stir in the cheese, herbs and sun-dried tomatoes.
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6
Heat half the oil in a 12-inch skillet or use two 8- to 9-inch skillets.
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7
Nonstick skillets will make this recipe easier to prepare.
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8
Spread the potato slices in the oil and cook them until they begin to brown, then turn them so the other side browns lightly.
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9
Season them with salt and pepper.
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10
Be sure none are sticking to the bottom of the pan.
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11
Add the remaining oil to the pan or pans and when it is hot, add the egg mixture.
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12
Cook over medium heat until the eggs are lightly browned on the bottom.
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13
Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan.
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14
Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan.
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15
Cook the frittata another few minutes.
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16
Instead of flipping the frittata, the top side of it can be lightly browned under a broiler.
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17
Either transfer the frittata to a serving platter or serve it directly from the pan.
