Description

This courgette, potato & mint frittata is a delightful blend of tender potatoes, golden-fried courgettes, fresh mint, and melted cheddar cheese, perfect for a light lunch or dinner. Cooked on the stovetop and finished under the grill, it combines fresh ingredients with simple techniques for a flavorful, satisfying dish.

Ingredients

Scale

Vegetables

2 medium potatoes, sliced
1 medium courgette, sliced
Handful mint leaves, roughly chopped

Others

1 tbsp olive oil
4 eggs
100g cheddar or Caerphilly cheese

Instructions

Boil Potatoes: Place the sliced potatoes in a pot of boiling water and cook for 6 minutes or until just tender. Drain well and set aside to keep warm.
Fry Courgettes: Heat 1 tablespoon of olive oil in a large, deep, ovenproof frying pan over medium heat. Add the sliced courgettes and fry for 4 to 5 minutes until they turn golden and slightly softened.
Add Potatoes: Add the cooked potatoes to the frying pan with the courgettes and fry together for an additional 1 minute to combine the flavors.
Prepare Egg Mixture: In a bowl, beat the eggs with the roughly chopped mint leaves and season with salt and pepper to taste.
Cook Frittata Base: Pour the egg and mint mixture into the frying pan over the vegetables. Stir briefly to distribute ingredients evenly, then cook over low heat for 5 minutes without stirring, allowing the edges to set.
Add Cheese and Grill: Crumble the cheddar or Caerphilly cheese evenly on top of the frittata. Transfer the pan under a preheated hot grill and cook for 5 minutes, or until the eggs are fully set and the cheese has browned.
Serve: Remove the frittata from the grill, cut into wedges, and serve warm as a delicious meal or snack.

Notes

Use an ovenproof frying pan to safely transfer the pan under the grill without needing to switch vessels.
Adjust mint quantity based on preference for a fresher or subtler herb flavor.
Cheese choice can be varied: Caerphilly offers a crumbly texture, while cheddar melts smoothly.
For a vegetarian version, ensure cheese is free from animal rennet.
To make the frittata lighter, you can reduce the amount of olive oil or use a non-stick pan.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Stovetop
Cuisine: British

Keywords: courgette frittata, potato frittata, mint frittata, quick vegetarian meal, ovenproof pan recipe, cheesy frittata