Frittata with Potatoes, Zucchini and Cherry Tomatoes

Preheat the oven to approx. 180 °C (convection oven). Boil the potatoes with skin until almost soft.

Meanwhile, chop the onion and garlic. Cut the zucchini in half lengthwise and then into slices. Likewise, cut the cheese into pieces about 1 cm. Quarter or halve the cherry tomatoes. Beat the eggs with the milk, salt and pepper.

Once the potatoes are cooked, cool them with cold water, peel and slice them.

Saute the onion with the garlic until translucent, then add the zucchini pieces and sauté. Season the vegetables with salt and pepper. When the zucchini is firm to the bite, add the potatoes to the pan and add the eggs. Allow to set briefly and top with the cheese pieces and cherry tomatoes.

Place the whole pan in the preheated oven until the egg mixture is firm and the cheese melted.

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