potato frittata

i baked some potatoes the last time i used the oven so i wasn't using it just for one loaf of bread.
that night i grated a couple of them up and covered them with whey and water in preparation for making hashed browns in the morning. instead of hashed browns i ended up making a potato frittata:

grate two medium, baked potatoes and add two tablespoons of whey, some sea salt, and water to cover. leave overnight (8hrs). drain in the morning and gently press out as much liquid as possible.
mix three eggs in a bowl with minced, green onion tops, spices, a little sea salt and some cheese if you like. combine with grated potato.
oil cast iron pan generously with heat on medium. pour in mixture, spread evenly, and cover for a few minutes, until the eggs set up well. flip (the tricky part!), sprinkle with some black pepper, and cook for another minute or two before removing from heat.