Italian Fritatta – Potato & Onion Recipe
Laura Vitale in the Kitchen
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”
The Italian word frittata derives from friggere and roughly means fried. This was originally a general term for cooking eggs in a skillet. Including anything from a fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
In the last fifty years, frittata has become a term for a distinct variation that Delia Smith describes as “Italy’s version of an open-face omelette”. When used in this sense, there are four key differences from a conventional omelette.
There is always at least one optional ingredient. Such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly cooked egg mixture. This is done before it is folded, as in a conventional omelette.
Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
The mixture is cooked over a very low heat, more slowly than an omelette. Should be cooked for five to 15 minutes until the underside is set but the top is still runny.
The partly cooked frittata is not folded to enclose its contents, like an omelette. It is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.
- 1 lb of Yukon Gold Potatoes, peeled
- 1 Large Yellow Onion or 2 Smaller Onions, chopped
- 1/4 cup of Olive Oil
- 7 Egg
- 1 cup of shredded Cheddar or any cheese you like
- 1/2 tsp of Smoked Paprik
- 2 Tbsp of Chopped Parsley
- 1 Tbsp of Chopped Chive
- Salt and Pepper, to taste
1) Add the potatoes to a saucepan, cover with water, bring to a boil, cook them for 5 minutes, remove them from the water and allow them to cool completely. If your potatoes are really big, you should cut them in half before boiling them. Cut them into large cubes once they are cooled.
2) In a 10” skillet, add the olive oil, onions and partially cooked potatoes, cook them over medium heat for about 15 to 20 minutes or until the potatoes are fully cooked through (partially cover the pan with a lid, it helps them cook through faster) season them with salt, pepper and paprika.
3) Season your eggs with salt and pepper, whisk them well, add them to the potato mixture, stir the eggs around for a minute, cover the skillet with a lid and cook until the frittata is about 3/4 of the way cooked through. Meanwhile, preheat your broiler.
4) Sprinkle the cheese over the top, place the frittata under the broiler and cook until the top is a deep golden brown. Remove from the broiler, top with the parsley and chives and serve!.