Zucchini and Potato Frittata

Method

1. Peel the potatoes and place them in a bowl of water to prevent oxidation. Cut into cubes of similar size.
2. In a pan, heat abundant extra virgin olive oil with a crushed garlic clove (in its skin) and a sprig of rosemary over low heat to infuse.
3. Add the potato cubes and cook over medium heat until golden and crispy on the outside and tender inside (5–10 minutes). Remove the garlic and rosemary. Take out the potatoes with a slotted spoon, leaving the oil in the pan.
4. Slice the zucchini into rounds.
5. In another pan, heat olive oil with a crushed garlic clove (in skin) and some chopped leek. Sauté on low heat.
6. Add the zucchini slices, salt, and pepper. Cook on medium-high heat until they are dry and crispy (do not overcook to mush). Remove the garlic.
7. Sprinkle chopped fresh parsley over the zucchini and set aside.
8. In a large bowl, crack the eggs (check each egg in a small bowl first) and beat lightly with a fork just to combine, not to whip.
9. Add the cooked potatoes to the eggs and mix well.
10. Add the remaining raw leek (the part not used for zucchini) and the remaining parsley to the bowl. Mix.
11. Add the sautéed zucchini along with their cooking liquid. Gently fold to combine.
12. Add the grated Parmigiano Reggiano (or Grana Padano) and mix until the batter reaches a dense consistency. Season with pepper.
13. Heat the same pan used for potatoes (with the reserved oil) over medium heat. Do not pour all the mixture at once: first add a few drops to check the oil temperature and create a patina on the bottom.
14. Gradually add the remaining batter, spreading gently with a fork. Cook on low heat with a lid until the top has set and the bottom is golden and releases from the pan.
15. Carefully flip the frittata (do not toss, as it may break) and cook the other side over high heat for 2–3 minutes with the lid on.
16. Let the frittata rest for a few minutes before serving (it can also be enjoyed at room temperature the next day).