Potato and Zucchini Frittata with Fried Tomatoes

Ah, frittata. Quiche, but not exactly quiche. In my mind, frittata is kind of a cheat to a quiche. Crustless, more egg-than-cream based, but the process/components are similar. Both dishes have a lot of space for creativity, are baked (though frittata normally is cooked on the stove, then baked), and make a filling breakfast... or lunch... or dinner... Anywho, this recipe was once again an improv. I found zucchini, onions, and some golden potatoes in the pantry, plus some eggs, ... and tomatoes! In the end, we made a layered frittata with sautéed vegetables, potatoes, and fried tomatoes. 

FYI: Measurements in this recipe are rough estimates. Adjustments to what you think is right are encouraged. 8)

INGREDIENTS
-1 tbsp. dried oregano, basil, and rosemary
-2-3 zucchinis
-1 white onion
-5 small golden potatoes
-1-2 large cloves garlic
-8-12 large eggs
-1 cup cheese (+/-) (I used a mix of shredded parmesan and cheddar)
-1-2 cups cherry tomatoes
-olive oil, for greasing/frying
-salt and pepper, to taste
-kale (optional) for decoration

SPECIAL EQUIPMENT
-cast iron skillet
-small pan

DIRECITONS
1. Slice onions and zucchini into strips, mince garlic, and slice potatoes lengthwise into 1/4 inch pieces.
2. Heat skillet with a teaspoon of olive oil. Add zucchini and onions. Season with half of the oregano, basil, and rosemary.
3. Sauté until soft and tender. Transfer zucchini/onions to a bowl.

4 Arrange potatoes on a pan covered in foil. Coat each side with olive oil, salt, pepper, and garlic.
5. Bake at 350℉ for about 10 minutes, until soft. They do not have to be completely cooked through.
6. On cast iron skillet (off of heat), lay out potatoes to cover the bottom. They will serve as a kind of "crust".

7. Spread zucchini/onion on potatoes.

8. In a medium bowl, whisk eggs, salt, pepper, cheese, and rest of the spices together until one consistency and color.

9. Pour on vegetables.

10. Turn heat on for a few minutes until mixture is warm and eggs begin to cook.

11. Transfer to oven and bake for 375℉, until eggs are cooked through. If desired, cook on broil for a few minutes near end of cooking time for a crisper top.

12. Meanwhile, slice cherry tomatoes in half. 

13. In a small pan, heat a few tablespoons of olive oil. Once it begins to ripple, add tomatoes.
14. Sprinkle with salt and pepper. Gently "fry" in oil until the skin begins to wrinkle.

17. Once frittata is finished cooking, top with fried tomatoes, cheese, and kale for decoration.

Scrumptiously,
Tiny Mangoes 💕