Method:

Prepare the Potatoes:

Peel and thinly slice the potatoes into even rounds. Pat them dry with a paper towel to remove excess moisture.

Cook the Potatoes:

Heat the olive oil in a non-stick skillet over medium heat. Add the potato slices in a single layer, sprinkle with salt, and cook for about 5–7 minutes, flipping occasionally, until they turn golden and slightly crispy. Add the garlic in the last minute of cooking.

Whisk the Eggs:

In a mixing bowl, whisk the eggs with cheese, a pinch of salt, and black pepper. If using herbs, add them here.

Combine and Cook:

Reduce the heat to low, evenly distribute the potatoes in the skillet, and pour the egg mixture over them. Gently tilt the pan to spread the eggs.

Set the Frittata:

Cover the skillet with a lid and cook for 7–10 minutes until the eggs are mostly set and puffed up.

Flip (Optional):

For an evenly cooked top, carefully slide the frittata onto a plate, invert the skillet over it, and flip it back into the pan. Cook for another 2–3 minutes.

Serve:

Slide the frittata onto a serving plate and let it rest for 2–3 minutes before slicing. Serve warm or at room temperature.

Variations and Tips:

Add-ins: Enhance the flavor with cooked bacon, sautéed onions, or roasted vegetables.

Cheese Substitutions: Use mozzarella, feta, or Gruyère for different flavor profiles.

Dietary Adjustments: Substitute egg whites for a lighter version or use plant-based egg alternatives for a vegan option.