Frittata di Patate

Ingredients

6 eggs

500 g potatoes

100 g grated Parmigiano Reggiano

A few fresh mint leaves

A pinch of nutmeg

Extra-virgin olive oil, as needed

Salt, to taste

Black pepper, to taste

Begin by preparing the potatoes.

Peel them, then cut them into small, evenly sized cubes, about 1 cm in thickness.

The size can be adjusted based on your preference, but avoid cutting the pieces too large.

Larger chunks may not cook evenly and can remain undercooked in the center during the cooking process.