Spicy Potato and Chive Frittata

Heat oil in a large non-stick skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain on paper towels. Repeat for the rest of the potatoes.

When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Cook for about 2 minutes.

Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Sprinkle with chili flakes abd chives; cover and let cook another 2 minutes.