700g Maris Piper potatoes
Salt and coarse black pepper
Peel your potatoes and use a mandolin or sharp knife to thinly slice. Peel and finely chop your shallots.
Heat olive oil over medium heat in a 10 inch deep nonstick skillet. Once hot, gently add the potatoes and shallots. Season generously with salt and black pepper. Cook, stirring often, until the potatoes are tender and the shallots are softened, about 8 to 10 minutes.
While the potatoes cook, beat the eggs with a good pinch of salt and pepper in a large bowl.
Place a colander over a large bowl and drain the potatoes and shallots, reserving the oil and let cool.
Once your potatoes and shallots have cooled, mix them gently with the eggs.
Wipe the pan with a paper towel, heat over medium heat and add 2 tablespoons of the reserved oil. Add the mixture of potatoes, shallots and eggs to the hot pan. Use a spatula to spread in an even layer, as best as possible. After about a minute, once the edges have firmed up a bit, reduce the heat to medium-low.
Preheat your grill to medium heat. Cook undisturbed in the pan for 5 minutes. Then place under the broiler until set, about 3 minutes.
Invert onto a plate and serve lukewarm or at room temperature.