The Frittata is Italy’s version of the Spanish ‘tortilla.’
It’s cheap, quick-cooking, and it can be filled more or less with all vegetables you like, usually it’s made with: Asparagus, Potatoes, Broccoli or Artichokes. Here is the recipe for the potato frittata but if you prefer to make it with another filling, just replace potatoes with the ingredient you prefer – but boil them before you pan fry them with the eggs.
The Frittata is perfect for a pic-nick or an aperitif.
Ingredients for 6 people
– 6 large eggs (or 8 if they are small)
– 500g of potatoes
– 100g grated Parmesan cheese
– 70g Melting cheeses (pick cheeses that have superior melting quality, such as cheddar, gruyère or fontina)
– 50g of Salami (if you like)
– 1 small onion
– a bunch of parsley
– a pinch of salt
– a sprinkling of black pepper
Oil of olive
1) Prepare the filling:
– Cut onion in small pieces.
– Wash the potatoes, peel and cut them into small cubes (set aside the cubes in a bowl full of water while you are continuing to prepare other ingredients).
– Cut Cheese and Salami into small cubes.
– Wash and cut parsley.
2) Drain and dry the potatoes. Take a non-stick frying pan, sauté the cutted onion with a little of oil of olive for a minute then add potatoes and sauté on a medium heat for about five minutes, turning regularly with a spoon. Remove when are golden-brown and leave them to rest on a kitchen paper. Salt them when are still hot.
3) Take a large bowl, whisk the eggs then add: potatoes, grated parmesan, parsley, cutted cheese, salami, a pinch of salt, a sprinkling of black pepper and mix all well.
4) Heat a little of oil of olive in a non-stick frying pan, empty the egg mixture into the pan and using a fork gently pierce the egg mixture, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.
5) Flip the Frittata
The method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan—or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top—back into the pan to finish cooking for the last few minutes.