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.
- 1/2 cup olive oil for non-stick frying pan
- 2 medium potatoes, cut into thin slices, fried and cubed
- 2 medium zucchinis, cut into thin slices, fried and cubed
- 1 medium eggplant, partly peeled, fried and cubed
- 1 ripe medium tomato, peeled and cubed
- 1 green onion, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup dill, finely chopped
- 1 tsp salt
- Freshly grated black pepper
- A pinch of oregano
- 1 tbsp olive oil to brush the baking tin
- 4 eggs
- 200 ml whole fat Greek yoghurt
- ½ cup milk
- 100 grams feta
- 100 grams graviera
- 60 grams kasseri
- Heat the olive oil in a large non-stick frying pan over high heat and fry the potatoes, until golden.
- Remove the potatoes to a platter and fry the zucchinis as well.
- Empty the oil in a metallic bowl and leave only a tablespoon. Cut the eggplant into slices and fry until golden.
- Brush the top with olive oil and turn over.
- Fry for a few minutes and remove to a cutting board.
- Cut them into small cubes.
- Beat the eggs for a few minutes and add the cheeses.
- Mix in all the remaining ingredients.
- Brush a 17.5 x 25.5 cm Pyrex or baking dish with olive oil.
- Empty the batter and bake in a preheated oven to 180oC (or 170o fan forced) for about 30 minutes or until the eggs set.
Other relevant recipes:
Kopiaste and Kali Orexi!