Zucchini Frittata With Tomato Salad

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 you could keep in mind, Jenny wrote the Cup of Jo meals column for seven years — with absolute bangers like 5 issues to do with corn and tomatoes, a slice-and-bake cookie style check, and the #1 factor she’d inform new dad and mom about household dinner — and he or she, in fact, has written bestselling cookbooks and runs the favored weekly e-newsletter, Dinner: A Love Story.

This morning, I referred to as her to ask if we might publish a recipe of hers, for previous 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 crimson 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 recent Parmesan

For the tomato salad:
4 of the meatiest, juiciest tomatoes you’ll find
sea salt
recent 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 doable, 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 whole), stir in crimson 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 slightly (or poking via 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 to be like cooked across the edges. Sprinkle remaining Parmesan on prime then place the skillet beneath the broiler for about 2 minutes, till eggs are cooked and barely puffy, and the cheese appears to be like melted. (Control it to ensure 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.” Aspect word: Julius Roberts is so scorching, the way in which he cooks is so scorching, my DMs on Instagram are 90% canine and 10% Julius Roberts.

What are you cooking today? And for those who miss Jenny as a lot as I do, you possibly can join her Dinner: A Love Story e-newsletter right here. xoxo

P.S. Extra Jenny posts that we cherished:
* the fish sandwich I make as soon as every week
* hen parm meatballs
* pasta with broccoli pesto
* the straightforward inexperienced salad on my dinner desk 9 occasions out of ten
* 5 rotisserie hen dinners
* a potato salad trick
* lazy man’s ratatouille
* smashed pea toasts with ricotta
* a crisp for all seasons
* learn how to get your youngsters to speak at dinner
* Dealer Joe’s knock-offs vs. authentic manufacturers: which is best?
* vanilla ice cream style check
* the restaurant shock I’m nonetheless fascinated with twenty years later
* learn how to be a superb dinner visitor: seven guidelines