1Dice the potato into 1/8 inch cubes and place in a small pot. Cover with water and boil, then reduce to a simmer until they are fully cooked but still holding their shape well, about 10 minutes or so.
2While potatoes are cooking, mince shallots and set aside. Do the same for parsley. If you like more of an herb flavor, double the amount.
3When potatoes are done, strain and cool in cold water. Then place in one layer onto paper towels to dry.
4Crack eggs into a large mixing bowl and add milk and salt and pepper to season. Whisk well. Add cheese and parsley and blend until incorporated.
5Turn on broiler. Place saute pan on medium low heat and add butter. When it has melted and is starting to sizzle, add shallots. Stir until they become translucent. Add potatoes and stir until they are coated with fat and warmed through. Season with salt and pepper.
6Turn heat to low and add egg mixture (if pan seems dry, add more butter). Let eggs cook undisturbed until the bottom and sides of eggs are set. Place pan into broiler (if your pan has a plastic handle, you can cover it in aluminum foil before placing into broiler). Cook for 5-10 minutes and check every few minutes. The top can brown quickly. Once the top is starting to brown, shake the pan. If the eggs jiggle in the middle, put the pan back in for another minute.
7Once the eggs are set and the top is slightly brown, carefully remove from broiler and place on top of stove for 1-2 minutes to let the eggs set. Take a heat-resistant rubber spatula and slide it around the sides and bottom to loosen the frittata. Slide onto plate or platter and garnish with parsley sprig or microgreens salad on the side. Cut into wedges.