• 11/2 lbs left-over potatoes (cooked and cut into large chunks)
• 6 eggs, beaten
• 1 onion, chopped
• 1 shallot, minced
• 1 tbs olive oil
• 1/2 tsp chopped thyme
• chopped parsley
• 1 tsp sea salt
• 1/4 cup grated parmesan cheese
• Fleur de sel
• Freshly ground pepper

Directions

1. In a large skillet, heat olive oil and soften onions and shallots (about 4 mins). Add thyme, potatoes, salt and pepper. Spread ingredients evenly and pour egg mixture on top. Cook on a low heat until eggs begin to firm (about 6 minutes.) Place a large plate on top of skillet and carefully flip the pie over. Slide the fritatta back into the skillet and cook for another 4 minutes or until cooked. Sprinkle with Parmesan cheese, fleur de sel and chopped parsley, cut into eight pie slices and serve family style. Enjoy with bacon, sausage, a green sald or on it's own. Also a great dinner idea.