Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called “Moussakas” to make this frittata.
This is a great recipe to make if you have only a few eggplants, zucchini and potatoes. Actually, I had some leftover ingredients after making moussakas, which I used for this recipe.
It’s cheap and easy to make not to mention that your leftovers are equally delicious the next day to take to work with you!
I made this frittata a few weeks later with some zucchini, potatoes, smoked turkey and feta.
Oven baked Greek Style Potato & Zucchini Frittata
Serves: 2 – 3 as a main dish
- 4 large potatoes, cut into small cubes
- 4 medium zucchini, cut into thin slices
- (1/2 cup olive oil for wok style frying pan) 1 cm olive oil in the frying pan
- 1 large red onion, finely chopped
- 1 – 2 roasted garlic, mashed
- 4 mint leaves, finely chopped
- ¼ cup milk
- 1 tsp corn flour
- 2 slices smoked turkey, finely chopped
- 100 grams feta, crumbled
- A pinch of dried oregano
- Freshly ground black pepper
- 4 large eggs
- Heat the olive oil in a large wok style frying pan over high heat and fry the potatoes, mixing regularly, until golden.
- Remove the potatoes to a platter.
- Empty the oil in a metallic bowl and leave only a few tablespoons and fry the zucchini as well.
- Sauté the onion until translucent and add the garlic and mix for a few seconds. Remove from the heat and wait until it cools.
- Dissolve the corn flour in the milk, add the eggs and beat.
- Put all the remaining ingredients in a casserole dish and empty the eggs on top. Mix to coat the potatoes.
- Bake in a preheated oven at 180o C and bake for about 20 minutes or until the eggs set.
Other relevant recipes:
Kopiaste and Kali Orexi!