Frittata di patate e guanciale

• 2 large boiling potatoes
• 7 ounces (200 g) guanciale

Peel the potatoes and slice them razor thin. Cut the guanciale into strips. Break the eggs into a bowl, add the parsley, season with salt and pepper, and beat just until blended.

Put the potatoes and guanciale in a skillet with the lard and brown over medium heat. Pour off and reserve the fat from the potatoes and guanciale, leaving them in the pan. Pour the eggs on