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- 2 garlic cloves, minced
- 1 sliced onion
- 1 medium zucchini cut into quarters
- 25 g olive oil
- 400 g potato, thinly sliced
- 60 g of grated tasty cheese
- 4 sprigs of dried rosemary finely chopped
- 8 well beaten eggs
Preheat the oven to 180C.
Mix the cheese and rosemary and set aside.
Place the potatoes in a well-greased baking dish.
Lightly fry the garlic and onion for about 3 minutes.
As the onions become transparent, add the zucchini and fry for another 2-3 minutes.
Put the onion mixture in the eggs and stir well.
Pour the mixture over the potatoes and top with the rosemary and cheese mixture.
Place on the middle rack of the oven and bake for 20 minutes.
Turn off the oven and open the door slightly so that the frittata rests for 10 minutes.
Serve hot or cold. Do not freeze as defrosting produces a dry product. Leftover potatoes can be used. Use red onion and precook whole and thickly sliced potatoes.