Zucchini and Potato Savory Cake

1. Grate the Zucchini: Wash the zucchinis and grate them using a box grater or food processor. After grating, place the zucchini in a bowl and sprinkle with a little salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze the zucchini to remove as much liquid as possible.
2. Dice the Potato: Peel and finely dice the potato into small cubes. Boil the potato for about 5-7 minutes until it’s slightly tender, but not fully cooked. Drain and set aside.

Chop the Onion: Finely chop the small onion and set it aside with the potato.

1. Mix the Wet Ingredients: In a large mixing bowl, whisk together 4 eggs, 1/4 teaspoon of black pepper, 3/4 teaspoon of salt, 1 teaspoon of sugar, 6 and 1/2 tablespoons of milk, and 4 and 1/2 tablespoons of vegetable oil. Whisk until smooth and well combined.
2. Add the Dry Ingredients: Gradually sift in 1 and 1/4 cups of all-purpose flour and 2 and 1/2 teaspoons of baking powder. Continue to whisk the batter until it is lump-free and smooth.

Add Parmesan: Stir in 2-3 tablespoons of grated Parmesan cheese. This will add a savory depth to the frittata.

1. Add the Zucchini, Potato, and Onion: Fold the grated zucchini, diced potatoes, and chopped onions into the batter. Make sure all the vegetables are evenly coated with the mixture.
2. Optional Fresh Cheese: If you want a creamier texture, you can also fold in small dollops of fresh spreadable cheese (such as ricotta or cream cheese) for added richness.

1. Preheat the Oven: Preheat your oven to 180°C (356°F).
2. Heat the Olive Oil: In a large ovenproof skillet or baking dish, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, pour the frittata mixture into the skillet. Spread it out evenly.
3. Garnish with Parmesan: Sprinkle some extra Parmesan cheese on top for a golden, crispy finish.

Bake the Frittata: Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the frittata is fully set and lightly golden on top. To check for doneness, insert a toothpick into the center—if it comes out clean, the frittata is ready.

Let it Cool Slightly: Remove the frittata from the oven and let it cool for 5-10 minutes before slicing and serving.

- Don’t Skip Draining the Zucchini: Zucchinis contain a lot of water, so squeezing out the excess liquid is essential for achieving the right texture. Failing to do this can make the frittata watery.

- Pre-cook the Potato: Slightly boiling the potato before adding it to the batter ensures that it will cook through fully in the oven without becoming too mushy.
- Cheese Variations: Feel free to experiment with different cheeses. Cheddar, Gouda, or feta would also work well in this recipe.
- Use a Non-Stick Pan: A well-oiled or non-stick pan will help to prevent the frittata from sticking and make it easier to remove from the skillet.

Add Extra Veggies: You can easily customize this recipe by adding other vegetables like spinach, bell peppers, or mushrooms.

See also Irresistible Spaghetti Bolognese

- In the Refrigerator: Store leftover frittata in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or in a skillet over low heat.
- Freezing: The frittata can also be frozen for up to 1 month. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Reheat from frozen by placing slices in the oven or microwave until warmed through.