*Waffle irons are different, so finding your perfect temperature level and cooking time may take a bit of trial and error. I use a Belgian waffle iron with deep wells. If you have a classic waffle iron, cook time is likely to be shorter. Either way, keep an eye on it.
*The reason you don't stir in the potatoes, cheese etc, right away is because it provides a dry barrier between your dry ingredients and your wet. If you add the small amount of dry ingredients directly into a bowl of wet ingredients, it can form clumps that are hard to break up. Sprinkling the dry on top of the potatoes and other ingredients helps it disperse more easily into the wet ingredients when you stir it. If you'd rather use an extra bowl, you could always toss your potatoes, scallions, cheese and dry ingredients together and then add them to the wet ingredients.
*I'm giving you the recipe for a simple cheese and potato frittata, but you can use whatever additions you like. I would keep the potato because it adds a nice heartiness and gives the waffle structure, but try different flavor combos. Use your favorite veggies, cheese, meats and spices.
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