Ingredients

• • 3 medium potatoes, peeled and cut into 2 cm cubes
• • 3 eggs
• • 30g Parmesan, finely grated
• • Salt and pepper
• • 1 tbsp olive oil
• • 1 tbsp unsalted butter, plus a little extra
• • Flaky salt, to finish

Directions

1. 1

   Heat the olive oil and butter in a medium non-stick or cast-iron pan over medium heat, add the potatoes, season generously with salt and pepper, and fry for 15–18 minutes, turning occasionally, until golden on the outside and soft all the way through.

2. 2

   In a bowl, whisk the eggs together with a pinch of salt, several grinds of pepper, and the Parmesan until well combined.

3. 3

   Add a touch of butter to the pan with the potatoes, then pour in the egg mixture, tilting to coat evenly. As the edges set, pull them in toward the centre with a spatula and continue until the top is just barely liquid.

4. 4

   Slide the cake onto a large plate, then invert it back into the pan and cook for 2 more minutes; alternatively, slide the pan under a hot grill until the top is just set.

5. 5

   Scatter with flaky salt and serve straight away, cut into wedges.