Dice the potato into small cubes. I used organic yellow gold potatoes so I left the skin on. If not using organic, peel the potato first.

Fry the potatoes, turning frequently so they cook and brown evenly, and so they don’t stick together. This will take about 15 minutes.

Meanwhile, cut the flowers into large pieces.

Next, add the grated Parmigiano Reggiano (or Pecorino Romano) cheese. If you don’t have the real thing, just omit the cheese.

When the the potatoes are ready, lower the burner to medium and sprinkle with a little salt.

Sprinkle the zucchini flower pieces over the potatoes. I didn’t have as many blossoms as I wanted so feel free to load it up if you do. They are much like spinach: it looks like a huge amount, but when cooked, goes down to nothing.

Stir in the flowers, then pour the beaten eggs over the potatoes and blossom pieces.

Tip the pan to swirl the egg around evenly, then use the spatula or a wooden spoon to move the bottom of the frittata around to allow the raw egg to reach the bottom. This helps it to cook more on one side so there’s less of a mess when you flip it.

Turn the entire pan 180 at one point, so if your burner cooks unevenly, it will help even the cooking process. When most of the egg is cooked, remove the pan from the heat.

Place a plate over the top, and with your hand firmly on top, flip the frittata carefully, but quickly.

Return the frittata to the pan and put back on the heat. Cook for another 2 minutes or so and serve immediately, although this can also be served at room temperature, or even cold.