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A patterned plate holds sliced baked potatoes with red onion and chorizo, topped by a cheesy baked egg and garnished with parsley, served alongside crusty bread.

Italian potatoes and eggs with Zucchini

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  • Author: Margaretha @myconvenientkitchen
  • Total Time: 35 minutes
  • Yield: 2 1x


We’re absolutely obsessed with Italian food and its rustic charm. This deconstructed frittata takes all those yummy flavours and gives them a laid-back, lazy Sunday morning twist.


  1. 2 tbs Olive oil
  2. 50g Chorizo, diced in small cubes
  3. 6 Chat potatoes, thinly sliced into small rounds
  4. Salt and pepper, to taste
  5. 1/2 Red onion, cut into large wedges and layers separated1
  6. 1 Zucchini, grated
  7. 2 cloves Garlic, peeled and crushed
  8. 2 Eggs
  9. 1/2 cup Grated tasty cheese
  10. 1/4 cup Parsley, leaves picked
  11. Crusty bread, for serving


Preheat oven to 230°C/210°C fan forced

  • Heat the olive oil in the oven-safe pan (cast iron skillet or similar) on a medium-high heat until hot. Add the potatoes and season to taste. Cook, stirring occasionally for 10 to 12 minutes, or until crispy and tender.
  • Add the chorizo and onion to the pan and cook, stirring occasionally, for 3 – 5 minutes or until softened. Add the zucchini and garlic and cook, stirring frequently, for 1-2 minutes or until just tender. Season then remove from heat. (Transfer vegetables to a baking dish if your pan is not oven safe)
  • Use a spoon to create a well for each egg in the centre of the vegetables. Carefully crack an egg into each well. Season and top with the cheese. Bake for 6-8 minutes or until the egg whites are set and the yolks are cooked to your liking. Remove from the oven. 
  • Top with parsley and serve with crusty bread.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Italian