It's that time of year - zucchini harvest. If you have a bumper crop this summer, a Cheesy Zucchini and Potato Frittata is a delicious and comforting recipe to use some of your harvest!
Inspired by the Spanish recipe Tortilla Espanola, zucchini is combined with potatoes, onions, and manchego cheese to create a filling and rich frittata. It is a great meal for any time of the day.
Why You Should Try This Easy Recipe
Layers of vegetables separated by rich eggs and cheese make this zucchini frittata recipe hearty enough to stand alone.
- This is a shareable and delicious frittata recipe, perfect for a family meal. Easier to make than individual omelets, you can have a meal for multiple people in less time.
- This is a great way to eat seasonal produce like zucchini.
- This is a delicious and budget friendly meal that is made with relatively inexpensive ingredients.
- This healthy recipe is vegetarian and gluten free.
Ingredients
This is a simple recipe with just a few ingredients that require light prep work.
Vegetables Zucchini, red-skinned potatoes, and yellow onions combine to make a hearty meal. Make sure to use waxy potatoes like red-skinned ones- they are sturdier.
Dairy Whole large eggs and manchego cheese add creaminess and structure.
Seasonings The basics - olive oil, kosher salt, and ground black pepper complement the savoriness of the recipe.
Make the Recipe
Start on the Stove Top
It is best to use a well-seasoned cast-iron skillet or an ovenproof nonstick skillet.
- Preheat the oven to 400 degrees.
- Slice the zucchini, potatoes, and onions the same thickness for consistent results while cooking. I use a small mandoline slicer for cutting but you can use a sharp knife .
- Place the skillet over medium heat. Once the skillet is hot, add the olive oil. Make sure to brush the sides of the skillet with the olive oil. Taking this step makes removing the frittata from the pan a little easier. Heat for 2-3 minutes.
- Add the red potatoes and the onions to the olive oil. Season with kosher salt and ground black pepper. The goal is to cook and soften the potatoes and onions without browning them.
After 8 minutes, add the zucchini to the skillet and combine with the other vegetables. Saute the vegetables to remove any moisture from the zucchini.
Prep Eggs and Cheese
- While the vegetables are cooking, shred the manchego cheese.
- Crack the ten eggs into a large bowl. Whisk them together well, completely combining the yolks and whites. Whipping the eggs well incorporates air, which produces fluffier eggs when they are cooked.
- Add the shredded cheese to the eggs and season with kosher salt and ground black pepper.
- After 6 minutes, check the vegetable mixture to make sure there isn't excess moisture in the bottom of the skillet. If there is, saute for a few more minutes.
Add the egg mixture to the skillet. Lift the bottom layer of vegetables with a rubber spatula to allow the egg mixture to flow under them. Let the frittata cook for 3-4 minutes so the bottom starts to set.
Baking the Frittata
- Place the skillet in the preheated oven. Bake for 10-12 minutes.
- Fully cook the frittata until the sides and edges are golden brown. The eggs will be just set in the center and shouldn't feel stiff. Insert a knife in the middle. If the blade is clean and there aren't any runny eggs, the frittata is cooked. However, keep in mind there is carryover cooking. This means it will continue to cook from any residual heat in the frittata and the skillet after being removed from the oven. This can cause a frittata to be dry from overcooking.
- If the eggs are still runny in the center, bake the frittata for another 2-3 minutes. But keep an eye on it. Everyone's oven is different and cooks at a different speed.
- After taking the frittata out of the oven, let it sit for about 5 minutes.
Rest the Frittata
- Use a paring knife or offset spatula to loosen the sides of the frittata from the pan.
- To flip it, place a large plate over the top of the skillet. While holding the plate flat against the top of the skillet with a towel and both hands, flip the plate/skillet over so that the plate is on the bottom. The frittata should release out of the skillet onto the plate.
- A perfect partner to garnish the frittata is Sweet & Tangy Cherry Tomato Jam - The mild vegetables benefit from the tangy and bright tomato jam.
Crustless quiche is generally prepared in a baking dish and fully cooked in the oven. The cooking process for a frittata starts on a stovetop with a cast iron pan or a nonstick skillet and is then put in the oven to finish cooking. The main difference is the filling for a quiche is like a custard and contains some dairy - milk, heavy cream, or a combination of the two - making it richer. This frittata recipe does not include milk or cream which makes it somewhat lighter.
If you have a slicing attachment, yes. It will consistently cut the vegetables.
or quiche?
Store leftover frittata in an airtight container in the refrigerator. To reheat, it is easiest to microwave a slice. Perfect for a light lunch or breakfast the next day.
Frittatas pair well with a green salad, fresh fruit, or crusty bread.
Yes. Add chopped fresh basil or thyme leaves to the egg mixture before adding it to the sauteed vegetables.
Packed with Flavor
This Cheesy Zucchini and Potato Frittata is particularly versatile and perfect for any meal of the day. It is a hearty main dish great for breakfast, lunch, or dinner.
The combination of tender potatoes, mild zucchini, and melty Manchego cheese creates a frittata that's creamy, savory, and packed with flavor. Give this crowd pleaser comforting and satisfying recipe a try.
Recipe
Cheesy Zucchini and Potato Frittata
Equipment
- 1 cutting board
- 1 knife For cutting vegetables, if needed.
- 1 mandolin
- 1 box grater
- 1 whisk
- 1 large bowl
- 1 paring knife
- 1 a non-stick or cast-iron skillet
- 1 serving plate
- 1 rubber spatula
Ingredients
- 1 cup onions thinly sliced
- 1 ¼ cup red potato thinly sliced
- 2 cups zucchini thinly sliced
- ¼ cup olive oil
- 1 cup Manchego cheese shredded
- 10 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°
- Slice the onions, potatoes, and zucchini very thinly. I used a small mandolin but you can slice the veggies with a knife. Try to slice them consistently thin so that everything cooks at the same rate.
- Place skillet over medium heat. Add the olive oil to heat for 2-3 minutes.
- Add the onions and potatoes to the skillet. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. The goal is to cook the veggies without browning them. Occasionally stir them without breaking into pieces.
- After 8 minutes, add the zucchini and combine with the onions and potatoes.
- While the vegetables are cooking, shred the Manchego cheese.
- Crack 10 eggs in a large bowl. Whisk until the yolks and whites are combined thoroughly. Add the cheese. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.
- After the zucchini has been cooked for about 6 minutes, add all the vegetables (onions, potatoes, and zucchini) to the bowl of eggs. Mix everything together with a rubber spatula.
- Pour the contents of the bowl (vegetables, eggs, and cheese) into the skillet.
- Place in the oven and bake until the top feels set - around 15 minutes. Start checking at the 12-minute mark to see if the eggs are cooked. Everyone's oven cooks at a different speed.
- After taking the frittata out of the oven, let it sit for about 5 minutes. Use a paring knife or offset spatula to loosen the sides of the frittata from the pan.
- Place a large plate over the top of the skillet. While holding the plate flat against the top of the skillet with a towel and both hands, flip the plate/skillet over so that the plate is on the bottom. The frittata should come out onto the plate.
- Serve with tomato jam on the top.
Notes
Nutrition
Leave a Reply