Zucchini and Potato Frittata


1 pound potatoes peeled and diced
1 teaspoon olive oil
1 small onion finely chopped
1 lrg garlic clove crushed
2 smalls zucchini thinly sliced
apple juice optional
2 tablespoons chopped fresh tarragon
1 cup Egg beaters 99%% egg substitute or equivalent
1 pch nutmeg or mace optional
salt and ground black pepper


1 Cook the potatoes in boiling, salted water for about 5 minutes.
2 Heat the oil in a large frying pan which can also be used under the broiler. Add the onion and cook gently for 3 to 4 minutes, until it is beginning to soften. Add the potatoes, garlic and zucchini to the pan.
Cook for about 5 minutes more, shaking the pan occasionally to prevent the potatoes from sticking to the bottom, until the zucchini are softened and the potatoes are lightly browned. (A small amount of apple juice may be added to the pan to prevent sticking. The apple juice will darken and sweeten as it cooks.)
3 Stir the tarragon into the eggs and season with salt and pepper. Pour the eggs over the vegetables in the pan and cook over moderate heat until the underside of the tortilla is set. Meanwhile, preheat the broiler.
4 Place the pan under the broiler and cook for a few minutes more, until the top of the tortilla has set. Cut into wedges and serve from the pan.
NOTES : Original recipe called this a Tortilla, used whole eggs, and did not mention mace or apple juice. We used thin-skinned potatoes
(fingerlings) and left the skin on.




4.0 servings


Friday, December 25, 2009 - 2:48am



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