Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love. The other undeniable marvel of frittata is that it is delicious plain, but can be enriched with most ingredients, from goat cheese, to sweet and sour capsicum (peppers), to hot chillies or flaked smoked salmon. To make it even trendier, it is completely gluten-free and, if you follow this recipe and replace potatoes for kumara and omit the milk, it can accommodate the taste of Paleo enthusiasts as well. Did I mention it’s ever-so- easy to make?
INGREDIENTS, serves 4-6
2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)
2 French shallots, thinly sliced
4 tablespoons of extra-virgin olive oil
6 organic, free-range eggs (because we can’t support battery eggs any longer)
2 tablespoons of milk
salt and pepper for seasoning
bread for serving
1. Turn on the grill function in your oven.
2. Boil the potato slices for 5 minutes in salted water. Drain carefully and set aside.
3. Heat up the oil in a medium-sized non-stick frying pan, add the shallots, herbs and potato slices, season with salt and stir fry over medium heat for 3-4 minutes or until the potatoes are cooked through and the shallots are translucent and golden.
4. Turn the heat to high, beat the eggs with a fork, add seasoning and milk and drop the mixture into the potato and shallot pan.
5. Swirl the pan around to make sure most of the egg mixture is cooking. Use a wooden spoon or a spatula to lift some of the set eggs and allow the liquid mixture to move to the bottom of the pan.
6. Place the pan in the oven, leaving the door ajar. Keep an eye on it as it will only take a few minutes to set completely and develop a slight tan.
Serve hot, warm or cold with a scattering of fresh herbs and crusty bread, if liked. Left overs make a mean stuffing in for the ultimate panino!
Silvia’s Cucina is on Facebook , Twitter and Instagram
Silvia’s Cucina the cookbook is now available in stores and online!
14 Comments Add yours
delicious can’t wait to make it
x Ann CB
Thanks Ann! xxx
Always such a beautiful dish, but simple too. This looks really delicious.
thank you. I love it when you can put a lovely and nutritious meal together in 5 minutes!
Growing up, I remember this as a “go to” dish for my mother and friends’ parents to throw together! No two frittatas were alike! Simple and delicious!
Yes, I can relate to that!
Now that’s what I call a truly drool-worthy frittata!
Sylvia I love your cooking and your recipes, but please don’t presume you have to “introduce” frittata to everyone who isn’t Italian. It’s gone mainstream now.
That said, making this recipe for my book club tonight!
Yes, you are probably right there!
This was absolutely delicious!
Oh, it makes me very happy to know this!
I love that it looks so delicious and hearty. It’s perfect for the cold weather we’ve been having here.