I can hardly believe winter is just around the corner. Another year, flying by. We don’t get the crisply distinct change of season here, though we do thankfully get to enjoy some cooler weather, the kind that calls for woollen jumpers and socks. OK, and ugg boots, if you feel the cold like me. As the nights are cooling down, I’m gravitating towards healthy comfort foods. Which so far has meant a lot of soup. It has also meant simple, nourishing one-pot meals. I’ve been especially partial to anything that can be put together quickly on a weeknight. We’ve been loving cheesy, herbed barley risottos and steaming bowls of soba noodles.
This frittata fits the quick-fix bill. It’s simple to put together and a substantial one-pan meal. More robust than an airy summer or spring frittata – and comforting but not heavy. It isn’t going to win any awards for innovation, but the combination of acidic tomato, sweet zuchinni, salty feta and crispy potato-base crust will see this one on high rotation in the kitchen here over coming months. And it’s densely packed with vegies, so you know you’re getting your greens. Leftovers are an easy reheat for a desk-based lunch – just be careful not to singe the top under the grill as I did in the photo above!
I bet you can dream up your own variations using the potato-crust theme… already I’m thinking caramelised red onion, olive, ricotta and thyme, perhaps with some garlicky wilted greens on the side. On with the daydreaming!
I used Nicola potatoes, and like to leave the skins on because I love their earthy flavour. You could substitute another cheese for feta if the saltiness isn’t your thing – any kind of good melting cheese would work.
5 organic free-range eggs
1/4 cup milk
2 medium brown onions, finely sliced into rings
2 medium zuchinni, finely sliced into rounds
2-3 medium-large tomatoes, finely sliced into rounds
3-4 medium potatoes, sliced into 5mm thick rounds (about half the length of the nail on your little finger)
50g feta (a quarter of a standard 200g block), crumbled
splash of olive oil
sea-salt and pepper
fresh parmesan to serve
Steam the sliced potatoes until cooked. Heat a small glug of olive oil in a frying pan or skillet over medium-low heat and cook onions a few minutes until soft, but not crisped, then set aside. Do the same with the zuchinni rounds and set aside – they can be placed in the same dish as the onions. Warm another glug of olive oil in the pan and add the potatoes, roughly layering them. Cook over medium heat for 2-3 minutes.
While they’re cooking, lightly whisk the eggs and milk together and set aside.
Using an eggflip, fork or the back of a wooden spoon, gently mash the potatoes into the pan, ensuring you end up with an even coverage for the crust. Scatter the cooked onions and zuchinni roughly over the potato and pour the egg mixture over the top. Add the crumbled feta and top with sliced tomato. Cook a further 3-5 minutes or until the base is crispy – have a peek underneath to check it’s not browning too much.
Transfer to a grill or oven on medium heat to finish cooking. It’s done when the egg is set.