Potato and Courgette Frittata

Oh yes, this meal reminds me of a million holidays! It is purely delightful and so simple to make. This recipe is so flexible, you can put almost anything you like in it.


Serves 4


Oven 200c




  • 2tbsp oil


  • 10 medium potatoes, sliced and boiled


  • 8 eggs


  • Dash of cream


  • 1 courgette


  • 16 cherry tomatoes


  • 60g cheese, grated


  • 2tbsp rosemary, finely chopped


  • Sprinkling of basil to finish


  1. Cut the potatoes into about 8 pieces each, boil until soft and drain. Set aside.
  2. Slice the courgette and fry with the potato until brown on both sides. Toss the tomatoes in at the last minute and continue frying until soft.
  3. Lightly oil a roasting tin. Beat the eggs with the cream and season. Pour into the greased tin and sprinkle over the cooked veg mix.
  4. Top with rosemary and pop in the oven until set, around 5-10minutes.
  5. Remove, sprinkle with cheese and return for a further 10minutes. Serve hot with salad.

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