Potato and hot dog frittata

Peel the potatoes and slice them thinly to an even thickness so they cook evenly.

Cook the potatoes in a 12 inch nonstick skillet with a little olive oil until about halfway cooked through.

Slice the hot dogs into coins.

Whisk the eggs with salt, pepper and parmigiano and set aside.

Add the hot dogs to the half-cooked potatoes and cook until the potatoes are fully cooked and the hot dogs are crispy at the edges.

Add the egg mixture and work it around the other ingredients with a wooden spoon.

When set on one side, cut into quarters, flip each with a fish spatula and cook a few minutes on the second side.

Sprinkle generously with parm.