Potato and Onion Frittata

The potato and onion frittata is a rustic and substantial 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
• Chopped fresh parsley (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Peel the potatoes and slice them thinly or into small cubes, depending on your preference.
2. Finely chop the onion.
3. In a frying 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 sticking and to help them cook.
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 the Parmesan if you want to enhance the flavor.
6. Pour the mixture of beaten eggs over the potatoes and onions in the pan, ensuring that it is evenly distributed.
7. Cook over medium-low heat until the edges of the frittata easily pull away from the pan and the egg begins to set.
8. To turn the frittata, you can use a plate or the pan’s lid: cover the pan, flip it while 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 golden and the egg is completely set.
10. Serve the frittata hot or at room temperature.

Fun Facts

In Italian cooking, the frittata is a versatile solution that lends itself to countless variations, using what’s available in the fridge. Adding leftovers of cooked vegetables or cold cuts to the potatoes and onions is a great way to enrich the dish and avoid wasting food.