Steps
1. In a skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until golden and tender, about 10 minutes.
2. Stir in the minced garlic and corn, cooking for an additional 2-3 minutes until the garlic is fragrant and the corn is heated through.
3. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture over the potato and corn mixture in the skillet.
4. Cook on medium-low heat until the edges begin to set, about 5 minutes.
5. If you have an oven-safe skillet, you can place it under the broiler for 2-3 minutes to fully set the top. If not, cover the skillet with a lid and cook until the eggs are set throughout.
6. Once cooked, slide the frittata onto a plate, garnish with fresh parsley if desired, and serve warm.