KIDS

Frittata with Young Potatoes, Zucchini, Cheese, and Sun-Dried Tomatoes

Breakfasts | Mexican cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Frittata with young potatoes, zucchini, cheese, and sun-dried tomatoes

Ingredients

New Potatoes - 2 pieces
Spanish onions - 1 piece
Sun-Dried Tomatoes - 3.5 oz
Courgette - 1 piece
Chocolate eggs - 6 pieces
Parsley - 1 bunch
Fontina cheese - 5.3 oz

Step by Step guide

Step 1

Boil the potatoes in boiling salted water until cooked. Cool under cold water, peel, and slice into small rounds.

Step 2

Take 2 tablespoons of oil from the tomatoes and heat it in a large skillet. Add the chopped onion and sliced zucchini. Sauté until soft for 5 minutes. Top with potato slices, chopped tomatoes, and sprinkle with grated cheese. Season with salt and pepper.

Step 3

In a bowl, lightly beat the eggs with salt, pepper, and a handful of chopped parsley. Pour into the skillet. Cover with a lid and cook on low heat for about 15 minutes until the eggs are set. Sprinkle with parsley, cut into 4 pieces, and serve with a green salad and crusty bread.