Iodized Table Salt

Frittata

Potato slices, shredded zucchini and leek pan-fried in olive oil, then covered with an egg, milk and cream mixture, baked and topped with aged cheese.

Main course

45 min
4 Servings

Ingredients

Olive oil

300 g potatoes, starchy

150 g zucchini

15 cm leek

1 garlic clove

75 g grated tasty, aged cheese

8 eggs

1 dl standard milk

1 dl cream

JOZO Iodized fine salt

Coarse black pepper

Instructions

Set the oven to 175 degrees, preferably grill function. Cut the potatoes into slices. Shred the zucchini and leek.

Chop the garlic cloves. Heat a cast iron frying pan (so it can withstand the oven).

Cover the bottom with olive oil and fry the potatoes until slightly golden brown, this takes about 10 minutes. Add the zucchini and onions halfway and fry together with the potatoes. Season with salt and pepper.

Crack the eggs in a bowl. Add milk and cream as well as salt and pepper and whip together. Pour the mixture over the potatoes and bake the frittata on low heat without stirring until the egg mixture settles, it takes about 8-12 minutes. (Depending on the kind of frying pan you use.)

Distribute the grated cheese over the frittata and put into the middle of the oven.

Bake for about 15 minutes or until the surface has a fine golden color. Serve immediately with a fresh vegetable salad, preferably with some herbs in it.