FRITTATA WITH ZUCCHINI AND POTATOES - Lidia

Ingredients

• ¼ cup extra-virgin olive oil
• 1 pound russet potatoes, peeled and cut into ½-inch chunks
• 1 pound medium zucchini, sliced into ¼-inch-thick half-moons
• 1¼ teaspoons kosher salt
• 1 bunch scallions, white and green parts, chopped (about 1 cup)
• 10 large eggs
• ½ cup grated Grana Padano
• ⅓ cup milk