Potato-Zucchini Frittata

Ingredients

• 2 Zucchini
• 2 large potatoes (cooked, from the previous day)
• 0.5 bunch Chives
• 1 tsp butter
• 6 Eggs
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Clean and wash the zucchini, slice into fine strips, and sauté in hot butter for 3 minutes. Peel the potatoes and cut them into thin slices. Alternately layer the zucchini and potato slices in a greased square baking pan.

2. 2.

   Wash the chives, shake dry, and cut into fine ribbons. Whisk the eggs with 2 tbsp water, salt, pepper, and the chive ribbons; pour over the zucchini‑potato mixture and gently shake to distribute evenly.

3. 3.

   Bake covered at 160°C for 30 minutes until set. Plate the frittata garnished with chives and serve with fresh ciabatta.