Question 1

Can I make this frittata without a cast iron skillet?

Accepted Answer

Yes. Use any 10- or 12-inch oven-proof skillet that can safely go under the broiler. If the handle is not broiler-safe, transfer is not ideal because the frittata needs to finish in the same pan.

Question 2

Do I need to peel the potato?

Accepted Answer

No. You can peel it for a smoother texture or scrub it well and leave the peel on. Either way, cut it into small, even pieces so it cooks quickly.

Question 3

Why did my zucchini frittata turn watery?

Accepted Answer

The zucchini was probably cooked too long before the eggs were added. Add it only after the potatoes are nearly tender, and cook it just until it begins to soften and brown.

Question 4

Can I use a different cheese?

Accepted Answer

Parmesan is best for this version because it adds saltiness and browns nicely under the broiler. Another firm, flavorful grated cheese can work, but avoid anything too wet or heavy.

Question 5

Is this better warm or cold?

Accepted Answer

It is best warm, after a short rest, when the top is still golden and the center is tender. Leftover slices are also good at room temperature for a quick breakfast or lunch.

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Potato & Zucchini Frittata

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