Ingredients
- 2 big potatoes, peeled and thinly sliced
- A tablespoon of high-quality olive oil
- 2 zucchinis, sliced into rounds
- A finely chopped large onion
- 8 eggs for a fluffy texture
- A teaspoon of dried oregano for a hint of earthiness
- A dash of cayenne pepper for a spicy kick
- Season with a pinch of salt and freshly ground black pepper to enhance the flavors.
Step 1
Begin by bringing a generous pot of water to a lively boil, then carefully drop in the potatoes and let them simmer for around 5 minutes before draining and setting them aside to cool.
Step 2
Next, in a sturdy cast iron skillet heated with oil over a medium flame, toss in the zucchini and onion, cooking them until they turn a lovely golden hue, which should take about 5 to 7 minutes. Once that's done, add the previously cooked and drained potatoes, giving everything a gentle mix.
Step 3
In a separate bowl, vigorously beat the eggs along with fragrant oregano, a touch of fiery cayenne pepper, and a good sprinkle of salt and pepper. Pour this flavorful egg concoction into the skillet, ensuring it spreads evenly. Lightly stir the mixture with a fork and let it cook until the eggs are nicely set, usually in 5 to 10 minutes.
Step 4
While the eggs are cooking, position an oven rack approximately 6 inches below the broiler and preheat it. Once the eggs are ready, transfer the skillet into the oven and broil until the top turns a delicious golden brown, which typically takes around 5 minutes.
Extra Tips & Suggestions
- 1. Keep your potatoes in a cool, dark place to prevent them from sprouting prematurely and store them away from onions to avoid them absorbing moisture and becoming mushy.
- 2. Store your zucchinis in the crisper drawer of your refrigerator to maintain their freshness and prevent them from becoming soggy.
