Potato and Onion Frittata

The potato and onion frittata is a rustic and hearty dish, much loved in Italian home cooking. Here’s how to prepare it:

Ingredients

• 4 eggs
• 2 medium-sized potatoes
• 1 large onion
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley (optional)
• Grated Parmesan (optional)

Preparation

1. Peel the potatoes and cut them into thin slices or small cubes, depending on your preference.
2. Slice the onion finely.
3. In a pan, heat 2 tablespoons of extra virgin olive oil and add the potatoes. Cook over medium heat until they become golden and tender, turning them occasionally. If necessary, add a little water to prevent them from sticking and to help with cooking.
4. Add the onion to the potatoes and continue cooking until the onion is also softened and slightly golden.
5. In a bowl, beat the eggs with a pinch of salt and pepper. Add the chopped parsley and Parmesan if you want to give more flavor.
6. Pour the beaten egg mixture over the potatoes and onions in the pan, making sure to distribute it evenly.
7. Cook over medium-low heat until the edges of the frittata easily come away from the pan and the egg starts to set.
8. To flip the frittata, you can use a plate or the pan lid: cover the pan, flip it holding the plate or lid firmly, and then slide the frittata back into the pan to cook the other side.
9. Cook for a few more minutes until the other side of the frittata is also golden and the egg is fully set.
10. Serve the frittata hot or at room temperature.

Fun Facts

In Italian cuisine, frittata is a versatile solution that lends itself to countless variations, using whatever you have on hand in the fridge. Adding leftover cooked vegetables or cold cuts to the potatoes and onions is a great way to enrich the dish and avoid wasting food.