Potato and Zucchini Frittata

Ingredients

• 2 large potatoes , peeled and sliced
• 1 tablespoon olive oil
• 2 zucchini , sliced
• 1 large onion , finely chopped
• 8 eggs
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.

2. 2

   Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.

3. 3

   Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.

4. 4

   Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.