Mia Kouppa
https://miakouppa.comEasy baked zucchini and potato frittata
An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
Equipment
- 9 inch round baking dish or pie plate
- Mandoline slicer (optional, but highly recommended)
Ingredients
- 3 potatoes, medium size
- 1 zucchini, large
- 5 eggs, large
- ½ cup (125 mL) milk
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp ground black pepper
- ¾ cup chopped fresh flat leaf parsley
- ¼ cup fresh basil tear the basil by hand (see Recipe Note)
- 2 tbsp chopped fresh chives
- 4 zucchini blossoms optional
- 60 grams Greek feta, crumbled about ⅓ cup
- 60 grams aged cheddar, crumbled about ⅓ cup
- 1 tbsp (15 mL) olive oil
- vegetable oil for frying potatoes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare your baking dish by greasing the bottom and sides with a small amount of olive oil.
- Peel your potatoes and rinse them under cold running water. Use a mandoline slicer to slice them into thin rounds. If you do not have a mandoline slicer, use a sharp knife to get the thinnest rounds you can, and try to make them all equivalent.
- Add 1/2 inch of vegetable oil to a frying pan and heat over medium-high heat. Fry your sliced potato rounds in batches. The potatoes do not need to be thoroughly cooked, but can be slightly browned. Fry for 3 - 4 minutes / side. Remove fried potatoes from hot oil and drain on a paper towel lined dish to remove excess oil. Repeat until all the potato slices are fried.
- Rinse your zucchini. Chop off the stem end and then use the mandoline slicer to slice the zucchini into thin rounds.
- Place your fried potato slices on the bottom of your baking dish. Be sure to overlap the potatoes. You will likely end up with about 3 layers of potato. Sprinkle with 1/4 teaspoon salt.
- Next, layer the zucchini on top of the potatoes. Overlap the zucchini slices and be sure to have at least 2 layers of zucchini. (See Recipe Note)
- In a medium sized bowl whisk together the eggs, milk, remaining salt, pepper, baking powder, fresh herbs and the cheeses.
- Pour the egg mixture over the zucchini and shake the baking pan around to ensure that the egg is evenly dispersed in the baking pan.
- If desired (highly recommended) decorate the top of your frittata with zucchini blossoms. To do so, use a sharp knife to cut off the base of the zucchini blossom and then make a cut lengthwise to open the blossom up. Fan them out decoratively on top of the frittata.
- Drizzle the top with olive oil.
- Cover the frittata with aluminum foil and bake in the middle rack of your oven for 30 minutes.
- Remove cover and bake for an additional 10 minutes.
- Allow the frittata to cool and set before serving. Frittata is served best at room temperature or only slightly warm.
- Enjoy.
Notes
If your zucchini is not large enough to give you enough slices to have minimally 2 layers in your frittata then use a second zucchini.
Any potatoes would work in this recipe; we have used both Russet potatoes and yellow fleshed potatoes with good results.
Basil is a very delicate herb; we prefer to tear it into small pieces with our hands as opposed to chopping it with a knife for this recipe.