Baked Omelette with Zucchini, Potatoes and Fennel (Sfouggato)
This is an easy vegetarian dish to whip up for an impromptu lunch or light dinner. The fennel and baked effect give it a twist that differentiate it from a standard vegetable omelette.
1 large potato (about 1/2 lb), peeled and whole
1 lb zucchini
1 large red onion, peeled and chopped
1 small fennel bulb
6 tbs olive oil
salt and freshly ground black pepper to taste
Preheat the oven to 350° F.
1. Put the potatoes to boil in ample salted water until cooked but firm. Remove and cool.
2. Remove the zucchini ends, and grate them either by hand or using the grating wheel of a food processor.
3. Clean the fennel: cut off the hard bottom part, and the tough outer layer, and chop the remaining bulb into half julienne. Discard most of the tough upper green stems, but retain and chop the feathery leaves.
4. Chop the onion into fine half julienne
5. Heat 2 tablespoons olive oil in a large skillet and sauté the zucchini over medium-high heat, stirring, until most of the liquid has evaporated. Add the onion and fennel (bulb and leaves) and continue cooking another 8-10 minutes over medium heat until the onion and fennel are wilted and lightly browned.
6. While they cook, grate the boiled potato or pass it through a ricer. Add the potato to the onion and zucchini mixture about 2 minutes before removing from heat.
7. Take vegetables off heat and put in a mixing bowl, let them stand a few minutes to cool.
8. Beat the eggs until frothy and pour into the vegetables. Season with salt and pepper.
9. Oil a 10-inch round ovenproof glass baking dish with the remaining olive oil, and pour the mixture into the baking dish. Bake for about 50 minutes or until the omelette is set and golden.
10. When ready, let stand a few minutes, cut into six wedges and serve immediately.