RECIPE: Frittato with zucchini

Every time I make this, my ambition is to be transported to the counter at Flour and Stone in Sydney, where (along with all sorts of other divine baked goods) they sell a zucchini, chilli, cheese folded-over bun thing. This is not a bun, but it’s like wearing a shirt instead of a skirt in a similar print, capeesh?

Serves 6 

Ingredients

3 potatoes (big, fat and dirty), peeled then boiled until tender

5 eggs

½ cup (125ml) single (pure) cream

1 onion, thinly sliced

⅓ cup (80ml) olive oil

2 small zucchini (courgettes), thinly sliced

1 tablespoon sea salt

1 tablespoon chilli flakes

1 tablespoon chopped oregano

1 tablespoon chopped thyme

⅓ cup (80g) goat’s curd

Large handful of grated or sliced mozzarella

Optional ingredients

Asparagus or salad

1. Preheat the oven to 180°C (350°F).

2. Roughly break up the potatoes into chunks.

3. Whisk the eggs and cream together.

4. Pan-fry the onion slices in 2 tablespoons of oil over low heat until soft. (You could do this in the pan you intend to bake in to save the kids some washing up.)

5. In a low-sided baking tin (about 35 cm x 25 cm/14 inch x 10 inch) or a flameproof casserole dish, toss the potato chunks with the remaining oil, the zuke, onion (with its oil), salt, chilli flakes, oregano and thyme.

6. Pour the egg and cream mixture over the top.

7. Position little dumplings of goat’s curd over the top and then cover haphazardly with mozzarella.

8. Bake for 30 minutes.

Recipe extracts from Every Night Of The Week by Lucy Tweed. Published by Murdoch Books, RRP$40.