One half teaspoon
One quarter teaspoon pepper
Two tablespoons olive oil
One large potato, peeled and cut into one half inch cubes
One half cup of onion, chopped
Two cloves garlic minced
One quarter cup lup cheong, chopped
One quarter cup char siu, chopped
One half cup Parmesan cheese, grated
Parsley, minced for garnish
Boil potatoes until fork tender. Drain and set aside.
In a mixing bowl, whisk eggs, salt and half of the Parmesan cheese. Set aside.
In a large pan, heat oil. Add lup cheong and char siu and cook for a few minutes. Add onion and garlic and sauté until onion is translucent. Add the cooked potato to the pan and cook until golden brown. Stir in egg mixture and mix well. Cover the pan and reduce heat to low. Cook the eggs until they have set.
Sprinkle the frittata with the other half of the cheese and minced parsley. Place under broiler until the cheese is golden.