This Zucchini Frittata is made with Courgette Tondo di Piacenza - a round globe variety from the garden plot.
You can see some harvested Courgette Tondo di Piacenza in the photograph below. I used my mandolin to slice them thinly, so the finished Zucchini Frittata looked a little more impressive and pleasing to the eyes before it was sliced into triangles and shared.
This may look like an ordinary Zucchini Frittata but it is very flavoursome, as it has been magically transformed by a generous sprinkling of Outback Spirit Tasmanian Pepper Salt that I got sent by fellow blogger Johanna who lives in Australian. The Outback Spirit Tasmanian Peppercorn Salt really enhanced the Zucchini frittata slice making it super tasty.
Zucchini - Courgette Potato Tortilla with Tasmanian Peppercorn Salt
Serves 6 - 8 depending on appetite and cut slices
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)
2 courgettes, thinly sliced into coins or length ways
Salt and pepper to taste or with Outback Spirit Tasmanian Peppercorn Salt
6 eggs, beaten
Heat oil in a frying pan measuring about 9 inches with high sides.
Heat oil, add the onion and cook until soften, then add in the potatoes and cook for about 10 - 15 minutes on medium heat until they are beginning to soften and turn golden, flipping them over now and again.
Stir in the sliced courgettes and cook until they begin to look translucent.
Season with salt and pepper.
Gently pour in the beaten eggs, reduce the heat and allow to set, this may take a while.
When it appears set and no longer soft in the middle.
Cover the frying pan with a large plate or lid and invert the potato tortilla over onto the plate or lid.
Then gently slide the upturned Zucchini potato tortilla back into the frying pan.
Increase the heat and cook the tortilla for a few more minutes until set and golden.
Transfer the Zucchini Potato Tortilla onto a large serving plate and serve slices either warm or at room temperature.
It is also good cold.