The zucchini and potato frittata with provola wins everyone over with its delicious taste and aroma. But its success is also due to its oven baking, which makes this preparation much lighter and cheesier.
In fact, you only need to brown the zucchini and potatoes (use extra virgin olive oil) and mix them with an egg mixture seasoned with marjoram, parsley, and basil. Just pour everything into a baking dish (I chose a round shape, but you can also use a rectangular or square dish), add cubed provola, and bake. Really simple, right?
You can serve this frittata either as a main dish or as a second course. If you cut it into squares, it can also be served at a buffet or as an appetizer.
If you prefer oven-baked frittata, I recommend trying these other tasty recipes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Zucchini and Potato Frittata with Provola
- 2 zucchini
- 2 potatoes
- 7 oz provola
- 8 eggs
- 1 bunch parsley
- A few leaves basil
- 1 tbsp marjoram
- to taste salt
- to taste extra virgin olive oil
Preparation of the Zucchini and Potato Frittata with Provola
Wash and trim the zucchinis. Dry them well and slice them into rounds.
Peel the potatoes and cut them into cubes.
Cook the potatoes first in a pan where you have heated some extra virgin olive oil. Brown them and drain on absorbent paper and salt.
In the same pan, fry the zucchini slices, browning them on both sides. Also, drain them on absorbent paper and add a pinch of salt.
Slice the provola.
In a bowl, crack the eggs and add a pinch of salt, the marjoram, parsley, and chopped basil. Start mixing the ingredients with a fork, then add the zucchini and potatoes.
Pour the mixture into a baking dish lined with parchment paper (slightly moisten and wring it out). Distribute well on the bottom and add the provola.
Bake the frittata in a preheated fan oven at 390°F for 20 minutes.
Tip
You can also prepare the frittata in advance and then heat it in the oven at 285°F for about ten minutes when serving.
Storage
You can store the zucchini and potato frittata with provola in the fridge for one day. Place it in a baking dish (so it’s ready to be reheated in the oven), covered with aluminum foil.
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Notes
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