To begin, peel and wash the potatoes before cutting them into small, uniform pieces.
Heat the olive oil in a non-stick frying pan over medium heat, and add the potato chunks, cooking them until they become golden brown and crispy on the outside. Remember to stir occasionally.
Meanwhile, in a bowl, whisk the eggs and combine them with shredded cheddar cheese and finely chopped parsley. Season with salt and pepper to your liking, and mix everything thoroughly.
Once the potatoes are cooked, lower the heat and pour the egg mixture evenly over them, gently stirring to distribute it throughout.
Cover the pan and let the frittata cook for approximately 15-20 minutes or until the eggs are fully set.
Carefully slide the frittata onto a serving plate using a spatula, then cut it into wedges and serve it while still warm.