teaspoons of salt until well combined.
Combine and Bake: Slowly pour the egg mixture over the potato mixture in the skillet. Cook gently, stirring occasionally and smoothing the edges with a rubber spatula, until eggs are partially set but still slightly runny, about 2 minutes. Transfer the skillet to the preheated oven and bake until the center of the frittata is just set, about 16 to 18 minutes.
Broil: Remove the skillet from the oven and switch the oven setting to broil. Sprinkle the remaining grated Manchego cheese evenly over the top of the frittata. Return the skillet to the oven and broil until the cheese is bubbling and golden brown, about 2 to 4 minutes.
Serve: Allow the frittata to cool for about 5 minutes before slicing. It can be made ahead of time and stored, covered, in the refrigerator for up to one day. Reheat gently to serve if desired.
Enjoy this delicious Cheesy Potato Frittata as a hearty breakfast or brunch option!
