How to make
For this recipe use a cast iron skillet 10″ (25 cm) in diameter.
Chop the leaks and garlic finely and saute them with olive oil.
Cut the zucchini into small pieces or grade it, and add it to the leaks with a pinch of salt.
Add the spinach cut into large pieces, or whole if it's baby spinach.
Saute the vegetables until they are cooked, if there is too much oil in the pan you can remove some of it.
Beat the eggs and season with salt and pepper. You can also add a couple of tablespoons of fresh milk for a juicier fritata.
Add the parsley and parmesan cheese to the vegetables at the last moment, so they can preserve their flavours. Pour the eggs on top of the vegetables evenly.
Reduce the heat and keep the cast iron skillet on the stove until the eggs turn white and the edges of the frittata are cooked solid.
Place the cast iron skillet in a preheated oven to 390°F (200 degrees) using only the upper heating element, until the top of the frittata is nicely grilled.
Finishing the frittata in the oven is the main difference from the Spanish tortilla, which is cooked on the stove.
Serve warm, sprinkled with aromatic oregano, and freshly chopped parsley
Enjoy!
