Frittata di Patate e Cipolle Molisana

Name: Frittata di Patate e Cipolle Molisana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 600 g waxy yellow potatoes; 300 g Yellow onions; 6 large Eggs; 40 g pecorino molisano; 60 ml Extra virgin olive oil; 0.5 tsp Fine sea salt; 0.25 tsp Black pepper

A thick, golden Molisano omelette packed with slow-cooked potatoes and sweet onions, traditionally packed as a rustic field lunch in inland Molise.

🇮🇹Italy· Molise

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 7 gathered

Servings

600 g waxy yellow potatoes — peeled and sliced into 3mm rounds
300 g Yellow onions — peeled and finely sliced
6 large Eggs — free-range, at room temperature
40 g pecorino molisano — finely grated, or aged Caciocavallo
60 ml Extra virgin olive oil — robust regional oil
½ tsp Fine sea salt — adjusted to taste
¼ tsp Black pepper — freshly ground

Equipment

•24cm heavy non-stick frying pan
•Flat plate or lid for flipping
•Large mixing bowl
•Chef knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 23 g
carbs: 28 g
fibre: 4 g
protein: 16 g
calories: 380 kcal

Instructions

1
Heat the extra virgin olive oil in a 24cm heavy frying pan over medium-low heat.
2
Add the sliced potatoes and a pinch of salt to the pan.
3
Cook gently for 15 minutes, turning occasionally, until the potatoes are tender but not browned.
4
Add the sliced onions and fry for another 10 minutes until sweet, soft, and translucent.
5
Whisk the eggs, grated cheese, remaining salt, and black pepper together in a large bowl.
6
Tip the warm potato and onion mixture into the egg bowl and stir gently.
7
Pour the mixture back into the hot pan and level the top with a spatula.
8
Cook over low heat for 10 minutes until the edges pull away and the bottom is golden.
9
Place a flat plate over the pan and flip the frittata over in one swift motion.
10
Slide the frittata back into the pan to cook the second side for 5 minutes.
11
Slide onto a wooden board and rest for 10 minutes before slicing.

Chef's tips

Use a wide, completely flat lid or plate without a rim to flip the frittata smoothly without tearing it. Keeping the heat low ensures the thick layer of eggs cooks through without scorching the bottom crust.

Ingredient substitutions

Pecorino Molisano → aged Caciocavallo, Fiore Sardo, or mature Pecorino Romano
yellow onions → sweet white onions or shallots

Storage

Keep leftover frittata covered in an airtight container in the refrigerator for up to 2 days.

Reheating

Serve at room temperature, or reheat gently in a dry frying pan over low heat for 3 minutes per side.

Common mistakes to avoid

•Cooking over high heat, which burns the outer crust while leaving the centre runny.
•Flipping the frittata with a deep-lipped plate, which catches and breaks the delicate edge.
•Slicing the potatoes too thick, which prevents them from cooking through evenly.

Serving suggestions

Stuff generous wedges into a split loaf of crusty durum wheat bread for a classic field sandwich.Serve at room temperature alongside dressed bitter salad greens or pickled chillies.