Potato and vegetable frittata with aioli

Name: Potato and vegetable frittata with aioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7 Eggs (size M); 400 g Potatoes; 2 TABLESPOONS colza oil for frying; 1 (approx. 200 g) Courgette; 100 g Mushrooms; 1 collar Spring onions; 2 stem(s) Marjoram; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 1 TABLESPOON Wine vinegar; 75 ml cold-pressed canola oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7 Eggs (size M)
400 g Potatoes
2 TABLESPOONS colza oil for frying
1 (approx. 200 g) Courgette
100 g Mushrooms
1 collar Spring onions
2 stem(s) Marjoram
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
1 TABLESPOON Wine vinegar
75 ml cold-pressed canola oil

Directions

1
Boil 3 eggs hard for about 10 minutes. Peel, wash, quarter and slice the potatoes. Heat the oil in a pan (24 cm Ø). Brown the potatoes. Rinse and peel the eggs.
2
Wash the zucchini, quarter them lengthwise and cut into slices. Clean and quarter the mushrooms. Add the zucchini and mushrooms to the potatoes after about 10 minutes. Clean and wash spring onions, cut them into slices and fry them.
3
Wash the marjoram, dab dry, pluck from the stalk and add to the vegetables. Whisk 4 eggs and milk well and season with salt and pepper. Pour egg milk into the pan and cover with a lid. Cook at low heat for 15-20 minutes until the egg milk has set.
4
Peel the garlic and press it through the garlic press. Halve the eggs. Mix egg yolk, garlic and vinegar. Add oil drop by drop. Season to taste with salt and pepper. Turn out the fritatta from the pan and cut into 12 pieces.
5
Serve the fritatta warm with the aioli.