Zucchini-Potato Frittata with Roasted Cherry Tomatoes and Feta

Version v1 current · History (1) · Made

Serves 3

Ingredients

300 g cherry tomatoes
35 ml olive oil
salt
300 g zucchini (on large holes of a box grater)
300 g small waxy potatoes (boiled until just tender, sliced into 5 mm rounds)
1 red onion (halved and thinly sliced)
black pepper
6 eggs
100 g feta (crumbled)
200 g crusty bread (sliced)

Steps

Preheat oven to 200°C.
Toss cherry tomatoes (300 g) with olive oil (10 ml) and a pinch of salt on one half of a sheet pan. Roast for ⏲ 20 minutes until blistered and starting to collapse. They go in first — the frittata finishes faster.
Meanwhile, grate zucchini (300 g) into a clean tea towel and squeeze out as much water as possible over the sink. This is critical — skipping it makes the frittata soggy.
Heat olive oil (15 ml) in a oven-safe pan over medium. Add small waxy potatoes (300 g) in a single layer. Cook undisturbed for ⏲ 3 minutes until the undersides are golden.
Add red onion (1) and the squeezed zucchini. Season with salt and black pepper. Cook, stirring occasionally, for ⏲ 5 minutes until the onion softens and any remaining moisture from the zucchini cooks off.
Whisk together eggs (6) with black pepper and a pinch of salt in a bowl. Pour evenly over the vegetables in the pan. Scatter feta (60 g) over the top. Cook on the hob undisturbed for ⏲ 3 minutes until the edges are set but the centre is still wobbly.
Transfer the pan to the oven and bake for ⏲ 8–10 minutes until just set in the centre and lightly golden on top. A skewer inserted in the middle should come out clean.
Remove the tomatoes from the oven when blistered. Scatter feta (40 g) over the tomatoes and return to the oven for the last ⏲ 2 minutes of the frittata's bake time, just to soften the feta slightly.
Slice the frittata into wedges at the table. Serve with the roasted tomatoes alongside and crusty bread (200 g) for dipping into the tomato juices. Drizzle a little olive oil (10 ml) over the tomatoes if they look dry.