new potato and black truffle frittata

frittata di patate e tartufo nero

for 4

500 g new potatoes, scrubbed

80 g black truffles

Maldon salt and freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

120 g unsalted butter, softened

8 large, organic free-range eggs

about 2 tablespoons freshly grated Parmesan

Preheat the oven to 200°C/400°F/Gas 6.

Cook the potatoes in boiling salted water until al dente, then drain and cut into 5 mm slices. Add the parsley, half the butter and salt and pepper. Shave a few shavings of truffle into the potatoes.

Break the eggs into a large bowl and beat lightly. Add the potato mixture and season with salt and pepper.

Make one frittata at a time for two people. Use a 26 cm frying pan with an ovenproof handle. Heat 30 g of the butter in the pan, tilting the pan to coat all the sides. Add half of the egg and potato mixture, lower the heat and cook until the frittata is starting to set, loosening the egg at the sides. It should be quite runny. Scatter with Parmesan, and place in the oven for 1 minute only.

Loosen the frittata from the pan with a spatula and put on a warm plate. Shave black truffle all over. Cut in two and serve. Repeat, using the same pan with the remaining ingredients, for the second frittata.