Thursday, August 16, 2012

Zucchini potato frittata

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Still drowning in zucchini? Me too. Here's a way to use up two normal-sized zucchini. If you've let things go in the garden and have baseball bats to deal with, I can't help you.

This is a variation on the classic Spanish frittata, an omelette with potatoes and onions often served at room temperature. In the summer, everything's better with a little zucchini thrown in.

Although I normally hate multi-step recipes, in this case you do need to cook the zucchini down first to get rid of some of its water. And you need to fry the potatoes before adding in the eggs. If you happen to have leftover oven-roasted potatoes, this is an excellent way to recycle them.

Serve this frittata with a salad for a light lunch or dinner.

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Zucchini potato frittata
A summertime variation on the traditional Spanish frittata. This egg and potato omelette with shredded zucchini is a great way to use up the ever-present pile of summer squash.
  • 6 Tbsp olive oil, divided
  • 1/2 pound potatoes, scrubbed, unpeeled, cut into small chunks
  • about 1/2 tsp sea salt, divided
  • freshly ground pepper
  • 2 medium zucchini, washed and grated
  • 1/2 yellow onion, diced (about 1/2 cup)
  • 6 eggs
Preheat the broiler. Set the oven rack about 4 inches below the broiler.In an ovenproof nonstick skillet, heat 2 Tbsp of the olive oil over medium heat. Add the potatoes, a healthy pinch of salt, and a few grinds of pepper. Fry the potatoes, shaking the pan often, until they are cooked through and golden brown around the edges. Remove the potatoes to a plate and set aside.Add another 2 Tbsp olive oil to the skillet, then put in the zucchini and onion, adding another pinch of salt and a few grinds of pepper. Cook the vegetables about 8 minutes, until the zucchini is wilted and the onion is softened and starting to brown around the edges. Remove the zucchini mixture to the plate holding the potatoes. Wipe out the skillet with a paper towel.Put the skillet back on the stove and add the last 2 Tbsp olive oil. Crack the eggs into a mixing bowl and beat them lightly with a fork. Stir the potatoes and zucchini mixture into the eggs, then add the whole mess to the skillet. As the eggs start to set, lift up the edges with a spatula and let the uncooked egg run underneath. Cook the frittata another 2-3 minutes, until it is golden brown and set on the bottom (lift up an edge with a spatula to check). Put the skillet into the oven under the broiler to cook the top. Start checking after about 4 minutes; you need the top to cook through and brown, but it can go from "browning" to "burning" very quickly. Be alert.When the frittata is done, slide it out of the pan onto a cutting board. Let cool to room temperature before slicing into wedges and serving.
Prep time: Cook time: Total time: Yield: 6-8 servings


Liz the Chef said...

A great summer recipe - why do I even grow these things?!

Erika Kerekes said...

@Liz I think I'm the only one who always feels like she needs MORE zucchini plants. I love zucchini and put it in everything. Also, living by the coast, my plants only produce for a month or six weeks and then they invariably get some kind of fungus or mildew and crap out. It's sad when I have to buy zucchini in August.

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