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Frittata with zucchini
Spanish egg tart with zucchini, potato and Gouda cheese.
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Ingredients
Directions
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Peel the potatoes and cut into cubes. Cut the zucchini into slices. Chop the onion.
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Heat the oil in a pan with non-stick coating and fry the potato cubes for 10 min. Around golden brown.
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Sprinkle with salt and pepper and place in a large bowl.
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Heat the oil in the same pan and fry the onion, zucchini and Italian herbs for 5 minutes. Press the garlic over it and cook for another 1 min.
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Add the vegetable mixture together with the eggs and the cheese to the potato cubes, scoop and season with salt and pepper.
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Heat oil in the same pan. Pour the omelet mixture in, put the lid on the pan and let it simmer for about 10 minutes on low heat.
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Let the frittata slide on a plate, turn around and let slip into the pan again. Fry the frittata for another 3 minutes so that it stays soft inside.
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Nutrition
290Calories
Sodium0% DV0g
Fat32% DV21g
Protein34% DV17g
Carbs3% DV8g
Fiber0% DV0g
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