Frittata della Nonna Strazzanti

Some days, you need something quick, filling and that will feed the whole family. Nonna used to make this for us and served it simply with salad leaves dressed in a lemony zingy dressing and bread to soak up any dressing left behind on the plate. Make in advance and serve cold, sliced into small pieces for Stuzzichini to have with an aperitivo, also ideal for taking on a picnic too!

Method

Take a frying pan, approximately 10 inches in diameter and begin to heat up on a low to medium flame. Whilst the pan heats up, take the potatoes, wash, peel and slice into eighths lengthways and then into 1cm pieces.

Place a good glug of your preferred cooking oil into the frying pan and add in the sliced potato and sprig of rosemary. Begin to gently fry and cook for 15 minutes before adding in the finely sliced onion and continue to cook for a further 15 minutes.

Tip* The potatoes need to be fully cooked and tender before adding in the eggs for the next stage of preparation. Depending on the size and type of potato used, the potatoes may require less or more cooking time.

Whilst the potatoes and onion cook, prepare the egg mixture. In a large bowl crack the 8 eggs, add a generous pinch of salt and whisk well together.

Once the potatoes and onion are cooked gently mix into the egg mixture and stir well together before returning the mix to the frying pan. In the frying pan continue to cook the frittata on a low to medium heat and in the meantime heat up the grill to a high heat.

Once the frittata is almost set on the top and golden brown on the bottom, transfer to the grill to finish cooking the top of the frittata.

Serve with salad dressed in lemon, salt and extra virgin olive oil and crusty bread.

Buon appetito!

And why not try another one of our Nonna’s delicious healthy recipes such as her Chilli Broccoli in Sugo.

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