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Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)
Course: Appetizers, BreakfastServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesINGREDIENTS
2 gold potatoes, cooked and mashed
3 cups grated zucchini (from 2 large zucchini)
3 eggs
3 tablespoons matzo meal or flour
Bunch green onions, finely chopped
½ bunch flat parsley, chopped
½ cup grate parmesan or kashkaval
2 teaspoons kosher salt
½ teaspoon ground black pepper
⅓ cup olive oil
DIRECTIONS
- Oven to 325 degrees. Have an oven-proof 10” skillet ready.
- In a large bowl, mix together all the ingredients, besides for the oil.
- Put skillet on a medium-high heat, add ¼ cup olive oil and roll the skillet so the oil coats the whole surface. When skillet is hot, add the zucchini mixture at once and cook for 5 minutes. Reduce heat to medium and continue to cook for another 10 minutes, until golden-brown at the bottom.
- Transfer skillet to preheated oven and continue to cook for another 20 minutes or until the center has just settled. Let stand for 10 minutes, lightly covered in foil, then serve.