Courgette-potato frittata


Summer is finally here in London! To celebrate the hottest day of the year (supposedly today as we’re going to hit the 30 degrees), I would like to share a nice summer recipe with you. It’s simple, tastes great and can make easily a main dish!

You will need (serves 4):

  • 2 nice courgettes
  • 2 big potatoes
  • 5 eggs
  • 3 garlic cloves
  • 1/2 red onion
  • olive oil for cooking
  • salt & pepper

Start with the courgette: peel and slice the vegetables, before steam cooking them with one of the garlic clove you will have peeled and crushed. (For that, I use the basket which is included in my rice cooker – so I don’t have to look after it!). The slices of courgette should be a bit tender but not mashed.

Peel and cut the potatoes, the onion and the garlic in small dices.

In a large frying pan on medium fire, heat the olive oil (at least 2 nice tablespoons) and cook slowly the onion and the garlic until tender. Add the potato dices and stir regularly. The potato should be golden brown, slightly crunchy outside but soft inside. The more regularly you stir the potatoes, the better the result!

While the vegetables are being cooked, break the eggs in a large bowl. Add salt and pepper, or a bit of chili powder if you like more spicy dishes. Beat the eggs until the yolks and the whites are completely mixed. (the more you beat the eggs, the better it is).

When the potatoes are cooked, add the courgettes slices and stir well to mix the flavors. Then pour the eggs on the vegetables. Let it cook slowly until you have a nice omelette. The top of the frittata is still a bit liquid at this point, so the best thing to end the cooking is it transfer it into the oven for 5 minutes until the frittata is completely set.

Enjoy warm with a green salad.



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