Friday, October 2, 2009

Day Two: Making a Zucchini and Potato Frittata

So getting my mother to tell you "how much" of any of these ingredients was a challenge -- but after a couple of rather long telephone conversations I think we have it. But you'll have to be the judge and please give us your comments. With the extraction I can only eat "soft foods" so mom suggested making a Frittata -- otherwise known as an omelet. Non-Italians seem to eat omelets in the morning -- Italians -- never do. The mornings are left for espresso and a pepper biscuit while walking out the door to school or work. Frittatas were left for Friday evenings when mom walked in the door rather late from work or running errands and we, including my father were about to come home. So in 30 minutes she would have a warm filling Frittata on the table with fresh Italian bread and a tomato and basil salad.
I'll assume you can do the tomato and basil salad without us -- so below is the Frittata recipe.

2 large potatoes (cooking not baking)
2 zucchini (small-medium)
Either 8 extra large eggs or 10 large eggs (this was about 20 minutes of our discussion this evening)
1 very small onion
1/8 cup of chopped parsley
salt and pepper
2 tablespoons grated cheese (Romano or Reggiano)(another 15 minutes of our discussion)
2 tablespoons of olive oil (not virgin or extra virgin unless you have a passion for either) we use Italian olive oil.

Preheat Over to 350

Step One (more or less)
Wash and dry and peel the potatoes
Dice them (my mom has a need to cut everything the same size, it's impossible)
Then put the potatoes in a bowl with cold water, rinse and drain them to get the starch out
Put the potatoes in a saute pan (frying pan) and saute with a little oil and onion - use about 1/2 of a small onion -- chopped. Add salt and pepper to taste. (sorry I couldn't get an amount out of her) The potatoes should be cooked through but not soft. According to mom--medium. Once the potatoes are cook put them in a bowl.

Step Two
Wash and dry the zucchini and slice it in half. Then cut each half in slices less than 1/4 in wide. Saute the zucchini with the remaining onion and a little oil no more than 1 tablespoon. Add salt and pepper to taste. The zucchini should be firm to medium but not soft. Once the zucchini is cooked put it in a bowl with the potatoes.

Step Three
Beat the eggs -- either 8 or 10 depending on the size in a separate bowl. Add salt and pepper and the grated cheese (about 2 tablespoons) Then add the parsley. Beat well and then add the potatoes and zucchini. Mix all the ingredients together.

Step Four
Pour everything in a greased 10" glass/Pyrex pie plate (mom uses Pam to coat the pan). Put it in the oven for 30 minutes (25 minutes if your oven cooks fast--advises mom).

How can you tell when it's done. When the middle is solid but not hard. Also, you can use a cake tester if it comes out clean its done.

In the old days -- actually not so long ago, my mom cooked this 10 egg Frittata on the stove in a frying pan and flipped it without dropping a piece of egg, zucchini or potato. For those of us who have weak hearts and wrists mom started cooking Frittatas in the oven.

Please let us know what you think. Happy Friday!

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