Parsi Zucchini Frittata

Based on Madhur Jaffrey's Parsi Omlate, this egg, um ... pie... thing... miracle! is a fluffy, flavorful pan-full of heaven. The browning hides a flavorful soft middle of almost cake-like texture.

1 lb zucchini, grated
3⁄4 + 1 tsps salt
1 medium onion, finely chopped (170g) (or 1 cup finely chopped chives, see NOTE)
1 medium potato, diced 1/4 inch pieces (8oz)
2 + 1 Tbsps. vegetable oil
1 hot green chilli pepper, minced
1 large tomato, chopped (8-9oz)
1 1⁄2 tsps. ground cumin
1⁄4 tsp cayenne pepper
ground black pepper
9 eggs
3 Tbsps. fresh parsley or 3 Tbsps. cilantro
1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a collander for 30 minutes, then squeeze all the liquid out. 
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest so much easier: prepare the onions and the potatoes; chop the tomato; mince the chili; measure out the cumin, cayenne, black pepper; break the eggs in a bowl; measure out the salt and baking powder.
3. Now that everything is chopped, measured and squeezed, heat some oil in an 10 inches fry pan. 
4. Fry the onion and potato and chilli over medium heat until potatoes become just soft. 
5. Add the squeezed zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper (if using chives, add now). Stir until tomato becomes soft. Set aside.
6. Whisk the eggs until frothy, then dump in the cooled vegetables along with some finely chopped parsley or cilantro. 
7. Sprinkle in the baking powder, making sure it dissolves completely.
8. Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan and cook for 15-20 minutes or until the centre gels. 
9. (Optional) Here's the tricky part. You have to flip the whole pan over to slide the omlate back into the pan to cook the top. To do this, use a dinner plate, place it over the pan, holding it with one hand, and use the other to lift and flip the pan. The bottom of the omelet should be a beautiful brown. Now, slide the omelet back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.
10. NOTE: If using optional chives, fry the potatoes and chilli (add more chilli if you want it hotter) and fry until potatoes become just soft. Add the chives to the ingredients in step 6.