Demi Nicoise Frittata

• 3 well beaten eggs
• 1 medium sized boiled potato
• 1 handful boiled string beans
• 1 tablespoon parmigiano
• Pinch salt and pepper
• 1 teaspoon olive oil

1. If you do not have left over boiled beans and boiled potatoes from yesterdays Nicoise then prepare them now. I boil the beans first in salty water thin plunge into icy water. Into the same boiling water I add a little more salt to boil the whole potato with skin which I then peel after it has cooked. At this point you should turn on your broiler.
2. Heat a non stick omelet pan over medium heat, pour in a teaspoon of oil and then pour in your well beaten eggs. Turn down heat and start to place the potaoes and beans onto the fritatta. You can be as artful as you like with this mosaic. Sprinkle the grated cheese on top and slide a rubber spatula around the edge of the now firm on the bottom but uncooked on top frittata.
3. Now place under the broiler to set and cook the upper part of the frittata. Let it get even a little browned on top but not too much as you want to keep this baby tender.
4. Remove pan from oven. Frittata should slide right off the pan. If not help it along with the spatula. Let cool to room temperature. Slice in wedges and either wrap in wax paper or however else you prefer.

eggs, potato, handful, parmigiano, salt, olive oil

Taken from food52.com/recipes/22497-demi-nicoise-frittata (may not work)