An easy and tasty way to use up leftover boiled potatoes, zucchini, leeks or other vegetables.
A frittata can be prepared ahead of time and is good for picnics or fingerfood. Makes a wonderful meal with crusty Italian bread and a tomato salad.
Can be served warm or at room temperature.
Ingredients: (serves 2-4)
1/2 minced onion
3 tablespoons full cream milk
1 cup peeled diced potatoes
1 medium-sized zucchini, cubed small
1 Tablespoon Olive oil
4 eggs, light beaten
1/4 cup freshly grated Parmesan cheese
aromatic herbes (french-provencal mix)
Salt and pepper to taste
peel and dice the potatoes. Bring a small saucepan of water to a boil, and cook the potatoes until soft but firm. Drain. Or use leftover, cooked potatoes, diced.
1/2 minced onion
3 tablespoons full cream milk
1 cup peeled diced potatoes
1 medium-sized zucchini, cubed small
1 Tablespoon Olive oil
4 eggs, light beaten
1/4 cup freshly grated Parmesan cheese
aromatic herbes (french-provencal mix)
Salt and pepper to taste
peel and dice the potatoes. Bring a small saucepan of water to a boil, and cook the potatoes until soft but firm. Drain. Or use leftover, cooked potatoes, diced.
In another pan, golden the onion, then add diced zucchini and diced potatos. Adjust with salt and pepper.
In a bowl, beat the eggs with salt, pepper, olive oil,grated cheese and milk.
Join potatos and zucchini with the egg and transfer the mix in a squared baking tray, previously folded with baking paper. (no greasing is needed)
Bake at 180 degrees celsius for 15-20 mins.
Let cool and cut in squared dices.
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