The common, everyday Frittata, is a critical dish to master if you’d like to eat in the Italian tradition – especially the Potato, Red Pepper, and Onion Frittata (Frittata di Patate, Peperone e Cipolla). The dish will allow you to make a delicous lunch or dinner at any point during the week and it’s incredibly versatile and able to be made from leftovers (flaky fish, baked broccoli, and even pasta) and staple pantry items like onion, potato, parsley, and grated cheese. Italians consume frittata (in every region), at the least, 1x per week.
Our version of frittata always includes grated Grana Padano or Parmigiano-Reggiano, the best eggs we can find, extra virgin olive oil, freshly chopped parsley, onion, and lots of Kosher salt and freshly ground black pepper. Our latest frittata included the following additional ingredients: a thinly sliced yam and red pepper. Click here for our list of six additional frittata recipes.
|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 <whether the eggs are brown or white makes no difference>)
- 1/2 red pepper, sliced into think 1-2 inch strips
- 1/2 yam (sliced into very thin pieces)
- 1/2 onion, sliced into 1-2 inch strips
- 1/2 cup of grated Grana Padano or Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper to taste
- 1 bunch of Italian parsley, fined chopped
- 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.