Frittata with zucchini, potatoes and goat cheese Recipe
This frittata is the Italian answer to “what to do with leftover vegetables from the fridge”. Zucchini, potatoes and tangy goat cheese make a filling yet still light dish, perfect for breakfast, a work lunch or dinner. In Italy, frittata is often cut into wedges and served cold as a snack at picnics and home parties.
This frittata showcases the Italian way of cleverly using leftovers – with a few simple vegetables and goat cheese you get a dish that tastes good both warm and cold. Tender zucchini, soft potatoes and bold cheese create a combination that’s a bit like Spanish tortilla and a savoury quiche, but without pastry and complicated prep. It’s a great alternative to classic scrambled eggs or an omelette, especially when you cook once and eat for two days.
Chef's tips
Slice the potatoes thinly and fry or sauté them until almost tender – if they stay hard, the frittata will set unevenly. Pour the egg mixture into a moderately heated pan and don’t stir it too vigorously; let the bottom set first, then finish cooking in the oven or under a lid. Add the goat cheese on top towards the end so it bakes lightly but doesn’t burn – that way it keeps a creamy texture.
How to serve
Serve the frittata with a simple green salad with vinaigrette or with tomatoes drizzled with olive oil – that’s all you need for a complete work lunch. In the morning you can serve it with a slice of rye bread and a mug of strong coffee instead of sandwiches. At our place it often ends up on a picnic blanket by the Vistula, cut into wedges like pizza and eaten with your hands.
Ingredients
- eggs - 6 pieces
- zucchini - 1 piece
- potatoes - 2 pieces
- goat cheese - 80 g
- onion - 1 piece
- olive oil - 2 tablespoons
- milk or 30% cream - 3 tablespoons
- fresh chives or parsley - 2 tablespoons
- salt
- pepper
Preparation
- Peel the potatoes and cut into thin half-moons. Wash the zucchini, trim the ends and also slice into thin rounds. Peel the onion and slice into thin wedges.
- In a 24 cm frying pan that is oven-safe, heat 1 tablespoon of olive oil over medium heat. Add the potatoes, lightly salt and fry for 8–10 minutes, stirring often, until they soften and start to brown lightly.
- Add the second tablespoon of olive oil, the onion and zucchini to the pan. Fry together for 5–7 minutes, stirring, until the vegetables soften. The zucchini should be tender but not falling apart.
- In a bowl crack the eggs. Add the milk or cream, salt, pepper and chopped chives or parsley. Beat with a fork or whisk for about 1 minute, until the mixture is uniform and slightly foamy.
- Preheat the oven to 180°C (top and bottom heat).
- Spread the vegetables evenly in the pan and reduce the heat to low. Pour in the egg mixture, gently shake the pan so the eggs flow between the vegetables.
- Crumble the goat cheese with your fingers and scatter over the top of the frittata.
- Cook over low heat for 3–4 minutes, until the edges start to set and the centre is still slightly runny.
- Transfer the pan to the preheated oven and bake for 8–10 minutes, until the top is set and lightly golden. If you don’t have an oven-safe pan, pour everything into a greased baking dish and bake for about 15 minutes.
- Remove the frittata from the oven, let it stand for 5 minutes to cool slightly and slice more easily. Serve warm or at room temperature, cut into wedges.
Storage
Store cooled frittata pieces in an airtight container in the fridge for up to 3 days. Eat cold or reheat briefly in a pan or oven; avoid microwaving too long so the eggs don’t turn rubbery.
