Another one of those bare cupboard moments recently … thank goodness for recipes like this, snipped from a magazine and filed away. A frittata better suited for the basis of a meal than the finger food-y one I made for book club nibbles a little while ago. A little less elegant perhaps.
Anyway … melt some butter in a heavy pan – it does need to have a heavy base – & cook 3 sliced onions until evenly lightly browned. Add around 500 gms of sliced unpeeled potatoes, mix together well with the onions, cover and cook for 15 – 20 minutes, stirring regularly. The onions go really brown and a little gluggy during this, which triggered one of these oh-dear-is-this-going-to-work moments the first time I made it, so I find I’m keeping a watchful eye on the pan … and this is why it needs a heavy base … turning quite often, but taking care not to break the potato slices. After about 10 – 15 minutes, add a couple of sliced zucchini, and keep cooking. The potato & zucchini should be cooked about the same time, and when they are press down the veggie mix, add 4 eggs beaten with a couple of tablespoons of water & mixed with about ¼ of a cup of grated parmesan. Oh, and seasoned. Cook over a gentle heat until the sides & bottom are cooked then sprinkle with more grated parmesan and brown under a grill.
This is one of those recipes that can cope with all manner of adaptations. Fewer onions, feta instead of parmesan, another vegetable instead of zucchini (but that’s what I have in the garden) … A very forgiving recipe really.