Potato and Zucchini Frittata

Ingredients and Weight:

• 4 large potatoes, peeled and cut into cubes (about 500g)
• 2 zucchinis, sliced into rounds (about 200g)
• 8 eggs
• 1/2 cup chopped fresh herbs (such as basil or oregano)
• 1/4 cup olive oil
• Salt and pepper to taste

Preparation Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. In a large pot, boil the potato cubes until tender, then drain and set aside.
3. In a separate pan, heat the olive oil and sauté the zucchini slices until slightly softened. Set aside.
4. In a mixing bowl, whisk together the eggs and fresh herbs. Season with salt and pepper.
5. In an oven-safe frying pan, heat a thin layer of olive oil and spread the cooked potatoes evenly over the bottom.
6. Pour the egg mixture over the potatoes and top with the sautéed zucchinis.
7. Place in the preheated oven and bake for 25-30 minutes, or until the frittata is golden and set.
8. Allow to cool slightly before slicing into serving portions.

Nutritional Information:

• Calories: Approx. 350 per serving (based on 8 servings)
• Fat: 22g
• Carbohydrates: 28g
• Protein: 18g

Dish Characteristics:

• A delicious combination of potatoes and zucchinis in an egg-based frittata.
• The dish has a crispy exterior and a tender, creamy interior.
• The fresh herbs add a pop of flavor and aroma.

User Comments:

1. "This frittata was so flavorful and easy to make! The potatoes and zucchinis were a perfect pairing."
2. "I loved the crispy edges of the frittata. The fresh herbs added a nice touch."
3. "This dish was a great way to use up leftover potatoes and zucchinis. It was delicious!"

Special Precautions and Tips:

• Be sure to use fresh herbs for the best flavor.
• Adjust the seasoning according to taste preference.
• For a more hearty dish, you can add cooked crumbled bacon or cooked sausage to the egg mixture before baking.