Zucchini Frittata With Tomato Salad

when Freddie And I went to Upstate last month, we invited something amazing Jenny Rosenstrach And her husband Andy goes out for dinner…

Freddie made panding shrimp and vegetable ringin, and Jenny brought her salad.

A blurry photo, taken while laughing

As you may remember, Jenny wrote a cup of Joe Food columns for seven years. Absolute bangers like five things with corn and tomato, a slice and bake cookie taste test, and of course she writes that she tells her new parents about family dinners. Bestselling Cookbook and execute Popular Weekly Newsletter, Dinner: Love Story.

This morning I called her and asked if I could publish her recipe for the past. So I chose this Spanish tortillas Zucchini frittata [my mistake, updated!!] Recommended for breakfast, lunch, snacks and dinner.

Zucchini frittata
by Jenny Rosenstrach

For frittata:
3 tbsp olive oil
12 oz (about 3 small Yukon gold or red potatoes) peeled and chopped into very small cubes
Kosher salt and fresh ground pepper pepper flakes
1⁄2 Small yellow onion
1 large zucchini (12 oz), finely squeezed and dried in a kitchen towel
8 eggs, whipped
1⁄2 cups of milk
1 cup grated Gruyère (or Fontina)
1⁄2 cups of grated fresh parmesan

For tomato salad:
Four of the most physical and juicy tomatoes you can find
Sea salt
Fresh basil, finely (for serving)

Heat broiler. Add olive oil to a 9-inch cast iron (or oven safe) skillet over medium heat. Add potatoes to one layer as much as possible, add salt and pepper, and sit without stirring. Birthing hot for 3 minutes, throw and rub from the bottom to prevent it from losing its brown color.

Once the potatoes are golden and brown on most sides (about 6 minutes in total), stir in the red chili flakes and onions and cook for another 2-3 minutes. Add the zucchini and sauteed and 3 more minutes. In a mixing bowl, whisk together the eggs, milk, Gruina (or Fontina), and 1⁄4 cup Parmesan, then pour the mixture into a pan and let the eggs penetrate into the bottom of the bread and stir slightly. Sit for 4-5 minutes until eggs are cooked around the edges. Sprinkle the remaining Parmesan on top and place the pan under the broiler for about 2 minutes. The eggs are cooked, slightly puffy and the cheese appears to have melted. (Make sure it doesn’t burn and be careful.) Remove and let it cool a little.

Using a rubber spatula, loosen the frittata around the edge of the pot and slice into a wedge to serve.

Serve with thick slices of peak season tomatoes, sprinkle with basil and serve with really tasty olive oil and sea salt. August tomato salad is a supplement to anything. As Julius Roberts “Let them talk.” Side note: Julius Roberts is very hot, his cooking method is very hot, my DM on Instagram is 90% of the dogs and 10% of the Julius Roberts.

What are you cooking these days? And if you miss Jenny as much as I do, you can sign up for her Dinner: Love Story Newsletter here. xoxo

PS More Jenny Posts We Loved:
*A fish sandwich I make once a week
*Chicken Palm Meatballs
*Broccoli pesto pasta
*Simple green salad on my dinner table 9 out of 10 times
* 5 rotisserie chicken dinners
*Potato salad trick
*Lazy Man Ratatouille
*Destroyed pea toast with ricotta
*Clear for every season
*How to make your kids talk at dinner
*Trader Joe’s imitation vs. original brand: Which is better?
*Vanilla ice cream taste test
*Restaurant Surprise I’m still thinking about 20 years from now
*How to make a good dinner Guests: 7 rules