Preheat the oven to the maximum temperature.

Meanwhile, coarsely grate the cheese (aged provola, caciocavallo, fiordilatte, etc…), using the largest holes of a grater and place it in a large bowl or basin.

Wash and peel the potatoes, grate them in the same way and add them to the cheese.

Next, add the 4 whole eggs, salt, pepper, and mix well with a spatula or wooden fork until all ingredients are perfectly blended.

Line a 9-inch baking pan with parchment paper and pour in the egg and potato mixture. Distribute and level the ingredients with the back of a spoon and bake on the lowest rack of the oven.

Immediately after putting the frittata in the oven, lower the temperature to 428*F and let it cook for about 30 minutes or until it is perfectly cooked. To ensure that our frittata is ready, pierce it in the center with a skewer that should come out perfectly dry (as you do with cakes).

At this point, turn off the oven and let the frittata gratin for a few minutes on the surface.

Take it out of the oven and let it cool for at least ten minutes before serving.

Cooking in a 9-inch non-stick pan

After mixing all the ingredients, as described above, grease the entire pan with extra virgin olive oil (using a food brush or an oiled absorbent paper) and let it heat on high flame on the smallest burner. This step will allow the frittata to slide from the pan directly onto the plate (when we need to flip it) without sticking to the bottom.

As soon as the pan is sufficiently hot, pour in the mixture all at once. Level with the back of a spoon, lower the flame, cover the pan with a lid while leaving a crack between the pan and the lid, and let the frittata cook for about 30 minutes or until it appears dry on top (do the skewer test as described above).

At this point, ensuring there is no liquid egg left in the pan (which could be dangerous and cause burns), we can flip the frittata, browning the other side as well. Use a rimless plate larger than the diameter of the pan (a pizza plate might work), place it on the pan, wear an oven mitt, and, holding the plate firmly, flip the pan so the frittata will slide directly onto the plate.

Put the pan back on the stove and let the frittata slide from the plate back into the pan. Let it brown for another 10 minutes or so over high heat without the lid. This way, both sides will be well browned and have a delicious crust.

Extra Idea. To make this dish even richer and more inviting, we could fill it with cooked ham, simply pouring a first layer of mixture into the pan, then add the slices of ham, and finally complete with the rest of the egg and potato mixture.