Frittata with Young Potatoes, Zucchini, Cheese, and Sun-Dried Tomatoes
Breakfasts • Mexican
Description
Frittata with young potatoes, zucchini, cheese, and sun-dried tomatoes
Ingredients
- New Potatoes 2 pieces
- Spanish onions 1 piece
- Sun-Dried Tomatoes 5 oz
- Courgette 1 piece
- Chocolate eggs 6 pieces
- Parsley 1 bunch
- Fontina cheese 5 oz
Step-by-Step Guide
Step 1
Boil the potatoes in boiling salted water until cooked. Cool under cold water, peel, and slice into small rounds.
Step 2
Take 2 tablespoons of oil from the tomatoes and heat it in a large skillet. Add the chopped onion and sliced zucchini. Sauté until soft for 5 minutes. Top with potato slices, chopped tomatoes, and sprinkle with grated cheese. Season with salt and pepper.
Step 3
In a bowl, lightly beat the eggs with salt, pepper, and a handful of chopped parsley. Pour into the skillet. Cover with a lid and cook on low heat for about 15 minutes until the eggs are set. Sprinkle with parsley, cut into 4 pieces, and serve with a green salad and crusty bread.
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