RomanItalian
Potato, Onion and Zucchini Frittata
by Cucina con Ruben · 548K subscribers on YouTube
A simple and delicious frittata made with potatoes, onions, and zucchini, cooked stovetop to golden perfection. The recipe comes from Ruben's grandmother, who shares her tips for choice ingredients and cooking techniques.
- Difficulty
- medium
Ingredients
8 items- 1 pcsTropea Red Onioncut into large chunks
- 2 pcsRomanesco Zucchinisliced into thick rounds
- 1 pcsPatate di Viterbolarge, with skin, sliced thick
- 5 pcsEggpreferably from white-shelled eggs for a yellower yolk
- Extra Virgin Olive Oilas needed
- Saltto taste
- Black Pepper(optional) — to taste (optional)
- Fiori Eduli(optional) — optional edible flowers, broken into pieces
Method
- Peel and cut the red onion into large chunks.
- Wash and slice the Roman zucchini into thick rounds.
- Wash and cut the Viterbo potato (with skin) into thick slices.
- Add a little water to a non-stick pan, add the vegetables, and cook over medium heat until soft. Add a drizzle of oil.
- Remove from heat, add the eggs, salt, pepper (if desired), and any optional edible flowers broken into pieces. Mix well.
- Return the pan to low heat, cover, and cook until the frittata is almost set.
- Flip the frittata using a lid or plate, and cook the other side until golden brown.
- Serve hot, optionally with toasted bread.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
