Ingredients

Ingredients for 4 Portions

400 g boiled potatoes in their skins
500 g courgettes
1 onion
1 bunch parsley
3 tbsp olive oil
Salt, pepper
1 clove garlic
150 g cherry tomatoes
6 eggs
0.5 dl milk
175 g Bio Emmentaler AOP

Star of the dish
Emmentaler AOP Organic Mild/Classic

Preparation

Peel the potatoes and cut into 1 cm cubes. Cut the courgettes in 7 mm thick rounds. Finely chop the onion and parsley. Heat the oil in a large, oven-safe pan. Fry the potatoes. Add the onion, parsley and courgette, season with salt and pepper, fry for about 10 minutes, stirring from time to time. Add the crushed garlic. Halve the tomatoes and add.

Whisk the eggs with the milk, season. Dice the Bio Emmentaler AOP. Add the creamy mix and cheese to the vegetables. Place the pan in the centre of a hot oven and bake for 15-20 minutes at 200 degrees. Serve the frittata warm or cold.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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