Frittata with potato and zucchini

Peel and chop the onion. Wash the zucchini and cut into cubes.

Heat half the oil in a frying pan, fry the potato cubes for 10 minutes on all sides until golden brown, then place them in a large bowl.

Heat the remaining oil in the same pan and fry the onion, zucchini and Italian herbs for 5 minutes. Squeeze the garlic over the top and cook for 1 minute more. Add the potato cubes and season to taste with salt and pepper.

Beat the eggs in a bowl with the grated cheese and some salt and pepper.

Pour the egg mixture over the vegetables, put the lid on the pan and let it set over low heat for about 10 minutes.

Carefully flip the frittata over and cook for a further 3 minutes to keep it soft inside.