Description
This light and savory Spanish-style frittata features tender potatoes, fresh zucchini, and nutty Manchego cheese. A quick one-pan dish perfect for any meal—brunch, lunch, or dinner. Healthy, gluten-free, and easy to customize!
Ingredients
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1 small potato
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½ zucchini, thinly sliced
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2 eggs
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2 Tbsp extra virgin olive oil
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2 Tbsp grated Manchego cheese
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Salt & pepper to taste
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Optional: 2–3 Tbsp chopped onion for added flavor
Instructions
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Boil the potato for 22–25 minutes, until tender. Slice into ¼-inch rounds.
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Preheat oven to 400°F (200°C).
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In an oven-safe skillet, heat 1 Tbsp olive oil. Sauté onion (if using) for 2 minutes.
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Add zucchini and sauté 3–4 minutes until softened.
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Add sliced potato to skillet. Drizzle remaining oil and cook for 2–3 minutes.
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Whisk eggs with salt and pepper. Pour over vegetables.
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Sprinkle Manchego on top.
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Bake 12–15 minutes, or until set and golden.
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Cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
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Swap potatoes with sweet potatoes or mushrooms for variation.
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Use aged cheddar or parmesan if Manchego isn’t available.
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Perfect for meal prep and lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Brunch
- Method: Stovetop + Oven-Baked
- Cuisine: Spanish-Inspired