Zucchini And Beef Sfougato (Greek Omelette)

• 1 None potato, unpeeled
• 3 None zucchini, grated coarsely
• 2 tsp kosher salt
• 1 tbsp olive oil
• 10.5 oz ground beef
• 4 None spring onions, chopped finely
• 6 None large eggs
• 2 tbsp finely chopped fresh mint leaves
• 1 tbsp finely chopped fresh dill leaves
• 4 oz coarsely grated kasseri cheese
• 3 oz coarsely grated kefalotyri cheese

1. Boil, steam or microwave whole potato until tender. Let cool then peel and grate coarsely.
2. Place zucchini in a colander and sprinkle with salt. Let stand for 10 mins then squeeze out excess moisture.
3. Meanwhile, preheat oven to 400u0b0F. Oil an 8x12 inch rimmed baking pan and line with baking paper, extending paper 2 inches over long sides.
4. Heat 1/2 tbsp oil in a large frying pan over medium-high heat. Cook beef and onions, stirring, until beef is browned. Transfer to a large bowl.
5. Add remaining oil to pan. Cook zucchini, stirring, until softened. Add to beef mixture along with grated potato, eggs, herbs and 1/2 the cheeses. Season. Transfer to prepared pan and sprinkle with remaining cheese. Bake for 30 mins, or until set and browned lightly. Let stand in pan for 5 mins before cutting.

potato, zucchini, kosher salt, olive oil, ground beef, spring onions, eggs, mint leaves, dill, kasseri cheese, kefalotyri cheese

Taken from recipes-plus.com/api/v2.0/recipes/37379 (may not work)