Peel and slice the potatoes thinly.
Cook the potatoes in the oven at 180°C for 12 minutes, turning them halfway through.
Beat the eggs in a bowl, add the grated Parmesan and a pinch of salt.
Combine the cooked potatoes with the egg mixture and mix well.
Pour the mixture into a baking dish lightly greased with extra virgin olive oil.
Cook the frittata in the oven at 180°C for 16 minutes.
Oil spray dispenser
Small rectangular baking dish from the set
Set of plates
The oil spray dispenser is particularly useful for evenly distributing the oil.
Italia, Emilia Romagna
| Energy (kcal) | 123.7 |
| Carbohydrates (g) | 5.74 |
| of which Sugars (g) | 0.13 |
| Fat (g) | 6.78 |
| of which Saturates (g) | 2.82 |
| Protein (g) | 10.01 |
| Fiber (g) | 0.51 |
| Sale (g) | 0.11 |
