2 tablespoons cooking oil

1 ½ pounds baking potatoes, peeled and cut into small cubes

¼ teaspoon salt

8 large eggs

¼ cup grated Parmesan

1/8 teaspoon freshly ground black pepper

3 ounces sliced hard salami, halved then cut crosswise into thin strips

1 tablespoon butter

¼ pound mild goat cheese, crumbled

Heat 1 tablespoon of the oil in a 12-inch nonstick, ovenproof frying pan set over moderate heat. Add cubed potatoes to pan then sprinkle with salt. Sauté for about 5 minutes or until potatoes are just done and browned. Remove potatoes from pan, and set aside to cool.

In a large bowl, whisk together the eggs, Parmesan and black pepper. Mix in the cooled potatoes and salami.

Add the remaining 1 tablespoon of oil and butter to the frying pan; heat over moderate heat until butter melts.

Pour frittata mixture into the pan then reduce heat to low. Sprinkle goat cheese atop frittata. Cook frittata for about 7 minutes or until the eggs are nearly set.

Heat broiler. Set frittata 6-inches below heat source and broil for about 2 minutes, until eggs are set.

Remove frittata from broiler then loosen with a spatula and slide onto a plate. Cut into wedges then serve.