While I jump to the occasion of taking on new flavors, there's just something about home-based and time-tested comfort food. FRITTATA - its truly a guilty pleasure of mine. I grew up on it. And my Spanish friends from college called them Spanish omelets. It isn't far too laborious of a preparation, but it does require patience and attention. There isn't really a right or wrong frittata when you think about it. Its really about using what you have on deck... so you can make this something all your own by modifying to match your tastes!
As mentioned above, the ingredients below can be easily substituted to match your tastes. Feel free to follow along exactly or not - either way, just have fun with it!
Serves 3-4 people, or 2 Italians
6 large eggs
3 yellow potatoes
1/2 yellow onion, chopped
1 handful of baby bell peppers
1 tbs grated Pecorino-Romano cheese
extra virgin olive oil
vegetable oil, for frying
salt and pepper
deep pan or sauce pot, for frying
large skillet, low profile and flared edges
a plate slightly larger than your skillet
whisk, or a fork ;)
- Rinse, peel and coarsely chop potatoes to no bigger than 1/2 inch cubes and dry well. In a deep pan or sauce pot, bring the vegetable oil to high heat. Using a mesh skimmer, gently guide the potatoes into the vegetable oil when ready and fry until golden-brown. Remove the sauce pot from the heat, skim the potatoes onto paper towels and let drain for the time being.
- In a large skillet, bring 2 tablespoons of extra virgin olive oil to high heat. When ready, add the onions and stir to ensure they are generously coated in olive oil. Reduce heat to medium and let onions simmer until soft and clear, stirring occasionally. Add the baby bell peppers and continue to simmer on low heat.
- In a mixing bowl, combine the eggs, Pecorino-Romano cheese, salt and pepper, whisk and hold ready. (Use caution with salt, as the Pecorino-Romano cheese will compensate some of the salt with its sharpness.)
- Returning to the skillet, add the potatoes and bring to medium heat. Stir once more to ensure all ingredients so far are combined well.
- Pour the egg mixture into the skillet, directly over everything else and maintain medium heat for about 15 minutes. During the cook time, tilt the pan from all sides to move the more runny egg mixture to the edges of the skillet. Once the bottom is sufficiently cooked, pull the frittata up with a spatula to allow the runny egg mixture to flood in below as you tilt the pan in that direction. Continue to separate the bottom of the frittata with a spatula as it cooks.
- After the 15 minutes and once the bottom is separate, pull the skillet away from the heat. Place a large plate upside down on your skillet. Carefully and timely, flip the skillet and plate together, keeping one hand on the skillet handle and the other hand palming the underside of the plate. Once flipped, gently pull away the skillet. Replace the frittata back in the skillet by sliding it off the plate. Return to medium heat for another 5 minutes or until the bottom cooks through.
- Pull away from skillet using the spatula again, place onto a serving plate and let cool briefly. Cut into wedges, garnish as you wish and serve with your favorite side.
Hope you enjoyed this post as much as I was thrilled to share this with you. Have any questions? Feel free to comment here directly and I'll do my best to answer all your questions. Buon appetito!