Frittata with potatoes, zucchini and cherry tomatoes

Ingredients:

Cherry tomato topping

• 2 tablespoons extra-virgin olive oil
• About 350g cherry tomatoes, halved
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 0.5 tsp fennel seeds or fennel pollen

Frittata

• 1 small firm zucchini, grated
• 1 large potato
• 10 large eggs
• 1 tbsp. freshly grated Parmesan (a couple of handfuls)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 cups (350–400 g) grated mozzarella or a mixture of mozzarella and provolone, patted dry with paper towels and thinly sliced
• A small handful of fresh basil leaves for serving

Preparation:

1. Cherry tomato topping: Preheat oven to 200°C.
   
   Heat a medium skillet over medium-high heat, adding olive oil. Then add the tomatoes and stir for 4 minutes. Add the garlic, oregano, red pepper flakes, and fennel, stir for 1 minute, and remove from heat.
2. FrittataPlace the zucchini in a sieve and season with salt. Peel and grate the potatoes. Squeeze out any excess liquid from the zucchini.
   
   Crack the eggs into a bowl. Beat until foamy. Season with salt and pepper, then add the Parmesan and mix.
3. Heat a cast iron skillet or oven-safe nonstick skillet (12 inches) over medium-high heat, then add the vegetable oil. Once the oil foams, add the potatoes, season with salt and pepper, and fry for 2–3 minutes.
4. Add the zucchini and sauté for a few more minutes, then pour in the eggs and let them set. Place the frittata in the oven and bake on the center rack for about 15 minutes. Then add the mozzarella and tomato topping and bake for another 10-12 minutes, until the frittata is set. Let it rest for at least 10 minutes, then sprinkle with basil, slice, and serve.