Heat oil in a nonstick bottomed skillet of 26 cm. in diameter and saute over low heat the garlic with the onion and pepper during 2-3 minutes. Add the roasted potato slices and cook others 2-3 more minutes.
Put parsley, remove everything and spread it evenly in the Pan. Mix the beaten eggs with 2 tablespoons water, pour into the Pan and let Cook over medium heat during 15 minutes; be careful not burning below.
Preheat the grill. Sprinkle the Parmesan cheese over the frittata and gratinate it a few minutes 30 until the egg is set up and is golden. Cut into four parts and rinse immediately.
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