Week 48, Recipe 3: Potato & Zucchini Frittata

NOTES

• Modified from www.thekitchn.com, original recipe from Serving Up the Harvest
• Great way to use garden zucchini and potatoes. The frittata is very filling.
• Add cooked ham or bacon for a non-vegetarian option.

INGREDIENTS

• 1 large zucchini or yellow summer squash, sliced
• Salt
• 4-5 tablespoons oil, or more as needed
• 1 1/2 pounds potatoes, thinly sliced
• 1 large onion, halved and thinly sliced
• 8-10 eggs
• Freshly ground black pepper
• 1 cup grated Cheddar

DIRECTIONS
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of oil over medium-high heat in a large skillet. Add the sliced potatoes, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 30 minutes, turning the burner to medium high for the last 5 minutes (the other, quicker option is to boil sliced potatoes for 5 minutes, drain and pat dry, then fry until golden, about 10 minutes). Remove the potatoes with a slotted spoon and place in a large bowl but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and onion to the skillet and saute over medium-high heat, about 4 minutes. Remove the zucchini and onion with a slotted spoon and add to potatoes and onion. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 5 minutes. Lift the sides of the frittata and tilt the pan so that the uncooked egg in the middle runs underneath. Do this several times on all sides and cook for another 5 minutes.
6. Transfer the skillet to the oven (cover any plastic parts like the handle with foil) and bake until the top is set about 10 minutes.
7. Turn on your broiler and cook under broiler 2-4 minutes, just until golden brown and middle is completely set. If you do not have a broiler, continue to bake at 350 degrees until completely set.
8. Remove from oven and slide frittata out onto a serving platter or cutting board. Cut into wedges and serve. A little hot sauce is yummy with the frittata and you can also serve it with warmed flour tortillas.