Preparation

• 1
  Peel and cut the potato into large pieces then parboil in boiling lightly salted water for about 5 minutes. Allow to steam dry for a minute or two.
• 2
  Meanwhile, chop the smoked Scamorza into small dice and then finely grate the Parmesan cheese.
• 3
  Beat the eggs in a bowl and season with salt and black pepper.
• 4
  Dice the potatoes and saute gently in a medium sized frying pan in a tablespoon of olive oil for about 3 minutes.
• 5
  Meanwhile, add the Scamorza and then the Parmesan to the beaten egg and stir well together. |Finely chop and stir in the parsley too.
• 6
  Turn up the heat under the frying pan a little, add another tablespoon of olive oil to heat and then pour the egg, cheese and parsley mixture over the potatoes. Cook for 8-10 minutes until nicely browned underneath.
• 7
  Turn the frittata out onto a similar sized plate and then slide it back into the pan to cook the other side, adding a little more oil if necessary, and cook for a further 5 minutes to brown.