Frittata with new potatoes and mint
4 servings
30 minutes
Frittata with young potatoes and mint is the embodiment of Italian culinary simplicity and elegance. This dish originates from the rural regions of Italy, where housewives used available seasonal products to create nutritious and aromatic meals. The flavor of the frittata unfolds with the tender texture of young potatoes, refreshing notes of mint, and rich creaminess of parmesan. The light sweetness of green peas and the spiciness of olives give it a special charm. Frittata is perfect for both breakfast and a light dinner. It can be served warm or chilled, cut into pieces for a picnic or festive table. This versatile and cozy dish combines tradition with modern gastronomic style.
1
Boil the potatoes in salted water until soft. Drain, let cool slightly, and cut into small cubes. In a pot, bring water to a boil and cook the sliced zucchini and green peas for about 2 minutes.
- New potatoes: 450 g
- Zucchini: 1 piece
- Green peas: 100 g
2
Preheat the oven to 180 degrees.
3
In a bowl, mix potatoes, zucchini, peas, chopped olives, cheese, and chopped mint. Add salt and pepper. Lightly beat the eggs and pour them into the bowl. Mix well.
- New potatoes: 450 g
- Zucchini: 1 piece
- Green peas: 100 g
- Pitted olives: 8 pieces
- Grated Parmesan cheese: 60 g
- Fresh mint: 1 tablespoon
- Chicken egg: 5 piece
- Vegetable oil: 2 tablespoons
4
In a pan or ovenproof dish, heat the oil and add the mixture. Fry without stirring for 4-5 minutes. Transfer to the oven and bake for another 10-15 minutes. Serve warm.
- Vegetable oil: 2 tablespoons