Frittata with new potatoes, zucchini, cheese and sun-dried tomatoes
4 servings
35 minutes
Frittata with young potatoes, zucchini, cheese, and sun-dried tomatoes is a true gastronomic celebration that combines Mexican culinary traditions with European sophistication. This dish was born as a convenient way to use leftover ingredients, transforming them into a nutritious and flavorful breakfast. The taste of the frittata is multifaceted: the tenderness of young potatoes and zucchini harmonizes with the spiciness of sun-dried tomatoes, while fontina cheese adds a creamy texture and depth of flavor. The perfect combination of softness and a light crispy crust makes the frittata a versatile dish—it is wonderful as a standalone treat or part of a large family breakfast. Add fresh salad and crispy bread, and enjoy every bite of this sunny Mexican classic.
1
Boil the potatoes in salted boiling water until cooked. Cool under cold water, peel, and cut into small circles.
- New potatoes: 2 pieces
2
Take 2 tablespoons of oil from the tomatoes and heat in a large skillet. Add chopped onion and sliced zucchini. Fry until soft for 5 minutes. Top with potato pieces, chopped tomatoes, and sprinkle with grated cheese. Season with salt and pepper.
- Sun-dried tomatoes in oil: 100 g
- Spanish onion: 1 piece
- Courgette: 1 piece
- Fontina cheese: 150 g
3
In a bowl, lightly beat the eggs with salt, pepper, and a handful of chopped parsley. Pour into a skillet. Cover and cook on low heat for about 15 minutes until the eggs are set. Sprinkle with parsley, cut into 4 pieces, and serve with green salad and crusty bread.
- Chicken egg: 6 pieces
- Parsley: 1 bunch
