Pre-heat the oven to 180*c (fan-forced).
Peel the potato, then slice into rounds about 2mm thick (or use a mandolin). Place in a microwave proof bowl, add 1 tsp salt and cover in boiled water. Cover & microwave for 2 minutes or until fork tender.
Combine the garlic, soy sauce, gochujang paste & chilli flakes in a small bowl. Whisk until combined.
Crack the eggs into a large bowl and gently whisk until smooth. Add the gochujang mixture & the milk, and whisk until there are no lumps.
Add in the cooked potatoes & half the spring onions, and gently fold in to combine.
Line a 20 x 20cm baking tray with baking paper, then pour in the frittata mixture. Sprinkle over with the sesame seeds and the remaining spring onions, and bake for 20-30 minutes or until the centre has set.
Leave for 5 minutes before removing the frittata from the tray, then slide the frittata off the baking paper onto a cooling rack to cool. Slice into 6 squares, and serve warm- or save it for breakfast for the next few days!