Zucchini and potato frittata is a simple and delicious Italian egg dish, perfect for a family lunch, a light dinner, or even a picnic. Made with eggs, potatoes, zucchini, onion, extra virgin olive oil, and Parmigiano Reggiano, this frittata is soft, flavorful, and satisfying.
Like many traditional Italian recipes, it uses just a few everyday ingredients and turns them into something tasty and comforting. The potatoes make the frittata hearty and filling, while the zucchini add freshness and a delicate flavor.
You can serve this zucchini and potato frittata warm, at room temperature, or even cold. It’s also a great make-ahead recipe, because it keeps well and is easy to slice. Cut it into wedges for a simple main course, or into small squares for an appetizer, buffet, picnic, or finger food.
This recipe is cooked in a skillet, the traditional Italian way, and flipped halfway through cooking. The result is a golden frittata with tender vegetables inside and a rich, savory taste from the Parmigiano Reggiano.
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Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Servings: 4
Pan size: 24 cm (9.5 inch) non-stick skillet
- 6 large eggs
- 2 large potatoes or 3 medium potatoes
- 1 large zucchini or 2 small zucchini
- 1 shallot or 1 small onion
- 2–3 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmigiano Reggiano cheese
- Fine salt, to taste
- Freshly ground black pepper, to taste
How to Make Zucchini and Potato Frittata
Prepare the Vegetables
Step 1) - Peel the potatoes and cut them into thin slices, about 3–4 mm thick.
Heat 2 tablespoons of extra virgin olive oil in a 24 cm (9.5 inch) non-stick skillet, the same pan you will use to cook the frittata. Add the potatoes and cook over medium heat, stirring often, until they are soft and lightly golden.
If necessary, cover with a lid for the first few minutes to help the potatoes cook through, then remove the lid and let them dry and brown slightly. When ready, transfer the potatoes to a large bowl.
Step 2) - In the same skillet, add the shallot or onion, finely sliced. Cook gently for a few minutes in the remaining oil, until soft and fragrant.
Add the zucchini, cut into rounds that are not too thin, so they keep their shape during cooking. Cook over medium heat until the zucchini are tender but not mushy. If the pan seems too dry, add a small drizzle of extra virgin olive oil.
Mix with the Eggs
Step 3) - Transfer the cooked zucchini to the bowl with the potatoes. Season with salt, freshly ground black pepper and grated Parmigiano Reggiano. Mix gently, trying not to break the vegetables too much.
Step 4) - In a separate bowl, beat the eggs lightly with a fork. Do not overbeat them; the eggs should be well mixed but not foamy.
Pour the beaten eggs over the potatoes and zucchini and mix gently until everything is evenly combined.
Cook the Frittata
Step 5) - Pour the mixture back into the same non-stick skillet, lightly greased with oil. Cook over low heat for about 20 minutes, or until the edges are set and the bottom is golden.
To help the frittata cook evenly, cover the pan with a lid.
Step 6) - When the surface is almost set, turn the frittata over using a flat lid or a large plate. Slide it back into the skillet and cook the other side for another 3–4 minutes, until golden and fully cooked.
Transfer the zucchini and potato frittata to a serving plate and let it rest for a few minutes before slicing.
Serve warm, at room temperature, or cold. It's perfect as a simple main dish, but also delicious cut into small squares for a buffet, picnic, appetizer or finger food.
Tips for the Best Zucchini and Potato Frittata
Cut the potatoes thinly. The potatoes should be sliced quite thin, about 3–4 mm thick, so they cook quickly and evenly in the skillet. If they are too thick, they may remain hard inside or take too long to soften.
Cook the potatoes first. Potatoes need more time than zucchini, so it’s important to cook them separately at the beginning. They should be soft and lightly golden before adding them to the eggs.
Don’t slice the zucchini too thin. Zucchini cook quickly and contain a lot of water. Cut them into rounds that are not too thin, so they stay tender but still hold their shape.
Use low heat for cooking the frittata. A good frittata should cook slowly. If the heat is too high, the outside will brown too quickly while the inside remains undercooked.
Cover the pan while cooking. Covering the skillet with a lid helps the top of the frittata set more evenly before turning it over. This makes flipping much easier.
Flip it carefully. Use a flat lid or a large plate to turn the frittata. Make sure the edges are set and the bottom is golden before flipping, otherwise it may break.
Let it rest before serving. Once cooked, let the zucchini and potato frittata rest for a few minutes. This makes it easier to slice and allows the flavors to settle.
Variations
With Provola or Scamorza Cheese
For a richer and more flavorful frittata, add 100 g / 3.5 oz of diced provola dolce or scamorza dolce to the egg and vegetable mixture before cooking.
The cheese will melt inside the frittata, making it soft and slightly stringy. This version is especially delicious served warm, when the cheese is still creamy and melted.
With Grated Zucchini
Instead of cutting the zucchini into rounds, you can grate them with a box grater. In this case, sprinkle the grated zucchini with a little salt and let them sit for about 10 minutes. Then squeeze them well with your hands or with a clean kitchen towel to remove the excess water.
This version gives the frittata a softer texture and a more delicate zucchini flavor. It is also a good idea if you want the vegetables to blend more evenly with the eggs.
With Zucchini Blossoms
In summer, you can add a few fresh zucchini blossoms to the frittata. Remove the pistil, gently clean the blossoms, and cut them into strips. Add them to the skillet together with the zucchini, or directly to the egg mixture.
Zucchini blossoms give the frittata a delicate flavor and a beautiful seasonal touch.
With Fresh Herbs
You can flavor the zucchini and potato frittata with fresh herbs such as parsley, basil, mint, or chives. Add them chopped to the egg mixture before cooking.
Parsley gives a classic fresh flavor, basil makes the frittata more aromatic, while mint is perfect with zucchini for a lighter and more summery taste.
Can I Bake Zucchini and Potato Frittata?
Yes, you can bake zucchini and potato frittata in the oven. This method is easier because you don’t have to flip the frittata, and it’s perfect if you want a more practical, hands-off version.
First, cook the potatoes, onion, and zucchini in a skillet as described in the recipe. The vegetables should be soft and well flavored before mixing them with the eggs.
Then pour the egg and vegetable mixture into a lightly greased baking dish or a round cake pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, or until the frittata is set in the center and lightly golden on top.
Let it rest for a few minutes before slicing. Baked zucchini and potato frittata is excellent warm, but it is also very good at room temperature or cold.
Keep in mind that the texture will be slightly different from a traditional skillet frittata. It will be a little softer and more even, without the golden crust you get by cooking it in a pan on both sides.
How to Store
You can store zucchini and potato frittata in the refrigerator for up to 2 days. Let it cool completely, then place it in an airtight container or cover it well with plastic wrap.
You can enjoy it cold, at room temperature, or slightly reheated. To reheat it, place it in a non-stick skillet over low heat for a few minutes, or warm it in the oven at 160°C (320°F) until just heated through.
Avoid reheating it for too long, otherwise the eggs may become dry and rubbery.
This frittata is also perfect to make ahead. You can cook it a few hours in advance, let it cool, and cut it into wedges or small squares before serving.
Freezing is not recommended, because the potatoes and zucchini may change texture and release water once thawed.
More Italian Frittata Recipes
If you love this zucchini and potato frittata, here are some other easy and delicious Italian frittata recipes you may want to try:
- Traditional Italian Frittata Recipe
- Mushroom Frittata (Frittata di Funghi)
- Baked Frittata with Asparagus and Parmigiano
- Frittata Roll with Ham, Zucchini and Robiola
Recipe Card
Zucchini and Potato Frittata Recipe
Ingredients
- 6 large eggs
- 2 large potatoes or 3 medium potatoes
- 1 large zucchini or 2 small zucchini
- 1 shallot or 1 small onion
- 2-3 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmigiano Reggiano cheese
- fine salt - to taste
- freshly ground black pepper - to taste
Instructions
Prepare the Vegetable
- Peel the potatoes and cut them into thin slices, about 3–4 mm thick.
- Heat 2 tablespoons of extra virgin olive oil in a 24 cm (9.5 inch) non-stick skillet, the same pan you will use to cook the frittata. Add the potatoes and cook over medium heat, stirring often, until they are soft and lightly golden.If necessary, cover with a lid for the first few minutes to help the potatoes cook through, then remove the lid and let them dry and brown slightly. When ready, transfer the potatoes to a large bowl.
- In the same skillet, add the shallot or onion, finely sliced. Cook gently for a few minutes in the remaining oil, until soft and fragrant.
- Add the zucchini, cut into rounds that are not too thin, so they keep their shape during cooking. Cook over medium heat until the zucchini are tender but not mushy. If the pan seems too dry, add a small drizzle of extra virgin olive oil.
Mix with the Eggs
- Transfer the cooked zucchini to the bowl with the potatoes. Season with salt, freshly ground black pepper and grated Parmigiano Reggiano. Mix gently, trying not to break the vegetables too much.
- In a separate bowl, beat the eggs lightly with a fork. Do not overbeat them; the eggs should be well mixed but not foamy.
- Pour the beaten eggs over the potatoes and zucchini and mix gently until everything is evenly combined.
Cook the Frittata
- Pour the mixture back into the same non-stick skillet, lightly greased with oil. Cook over low heat for about 20 minutes, or until the edges are set and the bottom is golden.To help the frittata cook evenly, cover the pan with a lid.
- When the surface is almost set, turn the frittata over using a flat lid or a large plate. Slide it back into the skillet and cook the other side for another 3–4 minutes, until golden and fully cooked.
- Transfer the zucchini and potato frittata to a serving plate and let it rest for a few minutes before slicing.Serve warm, at room temperature, or cold. It's perfect as a simple main dish, but also delicious cut into small squares for a buffet, picnic, appetizer or finger food.
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