Potato, Red Pepper, and Onion Frittata (Frittata di Patate, Peperone e Cipolla)
  • 4-5 large fresh eggs (if you're lucky enough to live near a farm where the owner keep the chickens outdoors for some part of the day consider yourself lucky and buy his or her eggs religously; if you're buying from a large market aim for the following in logical order: cage free, organic feed, proximity of farm producing eggs to your location )
  • ½ red pepper, sliced into think 1-2 inch strips
  • ½ yam (sliced into very thin pieces)
  • ½ onion, sliced into 1-2 inch strips
  • ½ cup of grated Grana Padano or Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper to taste
  • 1 bunch of Italian parsley, fined chopped
  1. Beat 4-5 eggs in a large bowl and add plenty of Kosher salt, freshly ground black pepper and grated Grana Padano or Parmigiano-Reggiano (beat again and mix well). In a large fry pan, add some extra virgin olive oil and add potato. Cook for 5-10 minutes adding a bit of salt prior to beginning the cooking process. Next, add the onion and red pepper to the same fry pan. Mix well, add a bit more Kosher salt and freshly ground black pepper, and cook for another 5-10 minutes. Add the egg mixture to the fry pan making sure that the ingredients are well spread in the fry pan (this will ensure that the end product has a bit of each ingredient in every slide). Cook on medium heat for 5 meats and thereafter place in the broiler (on high). Glue yourself to the oven and watch the pan; as soon as the top is fully cooked and developed a nice brown crust remove it from the oven. Remove the frittata by placing a large plate on top of the frittata and quickly turning the pan and plate over at the same time. Finish the frittata with a drizzle of extra virgin olive oil and the chopped parsley.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/potato-red-pepper-and-onion-frittata-frittata-di-patate-peperone-e-cipolla.html