Zucchini Frittata With Tomato ...

When Freddie and I went upstate final month, we invited the fantastic Jenny Rosenstrach and her husband Andy over for dinner…

Freddie made breaded shrimp and vegetable linguine, and Jenny introduced the salad, and it was such a pleasure to be round her once more!

Blurry photograph, taken whereas laughing

As it’s possible you’ll keep in mind, Jenny wrote the Cup of Jo food column for seven years — with absolute bangers like five things to do with corn and tomatoes, a slice-and-bake cookie taste test, and the #1 thing she’d tell new parents about family dinner — and he or she, in fact, has written bestselling cookbooks and runs the popular weekly newsletter, Dinner: A Love Story.

This morning, I referred to as her to ask if we may publish a recipe of hers, for outdated occasions’ sake — and, all the time beneficiant, she stated in fact. So, I selected this scrumptious Spanish tortilla Zucchini Frittata [my mistake, updated!!] which you could have for breakfast, lunch, snacks, or dinner.

Zucchini Frittata
by Jenny Rosenstrach

For the frittata:
3 tablespoons olive oil
12 ounces (about 3 small Yukon gold or purple potatoes) peeled and chopped into very tiny cubes
kosher salt and freshly floor peppered pepper flakes
1⁄2 small yellow onion
1 giant zucchini (12 ounces), shredded and squeezed dry in a kitchen towel
8 eggs, whisked
1⁄2 cup milk
1 cup grated Gruyère (or fontina)
1⁄2 cup grated contemporary Parmesan

For the tomato salad:
4 of the meatiest, juiciest tomatoes you will discover
sea salt
contemporary basil, shredded (for serving)

Warmth broiler. Add olive oil to a 9-inch forged iron (or oven-safe) skillet set over medium-high warmth. Add potatoes in a single layer as a lot as attainable, salt and pepper, and let sit with out stirring. After 3 minutes of scorching, toss, scraping from the underside so that you don’t lose the browning.

As soon as potatoes are golden and brown on most sides (about 6 minutes complete), stir in purple pepper flakes and onions and cook dinner for an additional 2-3 minutes. Add the zucchini and sauté, one other 3 minutes. In a mixing bowl, whisk collectively the eggs, milk, Gruyère (or fontina), and 1⁄4 cup of Parmesan, then pour the combination into the pan, stirring a bit (or poking by means of the greens) to permit for eggs to seep to the underside of the pan. Let sit for 4 to five minutes till the egg appears cooked across the edges. Sprinkle remaining Parmesan on high then place the skillet below the broiler for about 2 minutes, till eggs are cooked and barely puffy, and the cheese appears melted. (Control it to verify it doesn’t burn.) Take away and let cool barely.

Utilizing a rubber spatula, loosen the frittata across the edges of the pan, then slice into wedges and serve.

Serve with thick slices of peak-season tomatoes with actually good olive oil and sea salt, sprinkled with basil. A tomato salad in August goes to enhance something. As Julius Roberts says, “simply allow them to do the speaking.” Facet word: Julius Roberts is so scorching, the best way he cooks is so scorching, my DMs on Instagram are 90% canines and 10% Julius Roberts.

What are you cooking today? And if you happen to miss Jenny as a lot as I do, you’ll be able to join her Dinner: A Love Story newsletter here. xoxo

P.S. Extra Jenny posts that we cherished:
* the fish sandwich I make once a week
* chicken parm meatballs
* pasta with broccoli pesto
* the simple green salad on my dinner desk 9 occasions out of ten
* five rotisserie chicken dinners
* a potato salad trick
* lazy man’s ratatouille
* smashed pea toasts with ricotta
* a crisp for all seasons
* how to get your kids to talk at dinner
* Trader Joe’s knock-offs vs. original brands: which is best?
* vanilla ice cream taste test
* the restaurant surprise I’m nonetheless interested by 20 years later
* how to be a good dinner guest: seven rules