Norman Zucchini Frittata — Untested

1 - I'm adapting the Parsi Omlate to French flavours because it's such a lovely and frankly impressive dish that, heck, why not?!? And what a way to use up zucchini. The courgettes seem to create a Zucchini-Loaf-like effect without any flour.

1 lb zucchini, grated

3⁄4 + 1 tsp salt

150 g Griselle shallots, finely chopped

1 medium potato, diced 1/4 inch pieces (8 oz)

OPTIONAL 100 g firm tart apple, diced 1/4 inch pieces (TO TRY grated and added with zucchini)

30 g butter

1 Tbsp light oil

1 tsp fresh thyme leaves, finely chopped

120–150 g chèvre, crumbled

9 eggs

50–60 g crème fraîche, optional

1⁄4 tsp ground nutmeg

ground black pepper

1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a colander for 30 minutes, then squeeze all the liquid out.
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest much easier: prepare the shallots, potato and optional apple; measure out the thyme and nutmeg; crumble the chèvre; break the eggs into a bowl; and measure out the salt and baking powder.
3. Heat the butter and oil in a 10-inch frying pan over medium-low heat.
4. Fry the shallots and potato until the shallots are soft and the potatoes become just tender. If using the apple, add it for the last 3–4 minutes of cooking. Do not brown heavily.
5. Add the squeezed zucchini and thyme. Cook until the zucchini is hot and any remaining moisture has cooked away. Season with the remaining salt, nutmeg, and a generous amount of black pepper. Set aside.
6. Whisk the eggs until frothy. Whisk in the crème fraîche, if using. Add the cooled vegetables and half the chèvre.
7. Wipe the frying pan clean and add a little oil. When hot, reduce the temperature to medium-low and pour in the egg mixture. Cover the pan and cook for 15–20 minutes, or until the centre gels.
8. Meanwhile, lightly grease a dinner plate with a bit of butter for the next step.
9. When the bottom of the pancake is brown, make sure it's loose from the pan. Upturn the plate on top of the pancake, hold the plate firmly in place with your hand, grab the handle of the pan and flip the pancake onto the plate, and remove the pan. It should just drop onto the plate. Set aside for a moment.
10. Set the pan back on the stove-top, add the remaining Tbsp of oil and slide the pancake back into the pan. Cook the second side for about 5 minutes to get another nice brown crust. 
11. Crumble the remaining chèvre over the top before serving. Can be served warm or at room temperature.