Frittata di Patate e Cipolla

Name: Frittata di Patate e Cipolla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 500 g Potatoes; 250 g red onions; 60 ml Extra virgin olive oil; 6 large Eggs; 40 g pecorino crotonese; 5 g Fine sea salt; 1 g Black pepper

A thick, golden Calabrian potato and onion omelette. It is rich, hearty, and traditionally eaten at room temperature for lunch.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

0 of 7 gathered

Servings

500 g Potatoes — peeled and sliced into 4 mm rounds
250 g red onions — thinly sliced, preferably sweet Calabrian red onions
60 ml Extra virgin olive oil — divided
6 large Eggs — at room temperature
40 g pecorino crotonese — finely grated, hard sheep's milk cheese
5 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•24cm non-stick frying pan
•Flat plate or lid for flipping
•Large mixing bowl
•Chef's knife
•Whisk

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 24 g
carbs: 28 g
fibre: 4 g
protein: 16 g
calories: 390 kcal

Instructions

1
Warm 45 ml of olive oil in a non-stick frying pan over medium heat.
2
Add the potato slices and season lightly with half of the salt.
3
Cook the potatoes gently for twelve minutes until tender and pale golden, turning occasionally.
4
Add the sliced red onions to the pan and cook for another eight minutes until soft and translucent.
5
Whisk the eggs, grated pecorino, remaining salt, and black pepper together in a mixing bowl until completely combined.
6
Transfer the warm potato and onion mixture into the bowl of beaten eggs and stir gently.
7
Wipe the pan clean, add the remaining oil, and set over low-medium heat.
8
Pour the egg and vegetable mixture into the hot pan, smoothing the top with a spatula.
9
Cook uncovered on low heat for ten minutes until the edges set and pull away from the pan.
10
Place a flat plate over the pan, invert the frittata quickly, and slide it back in.
11
Cook the second side on low heat for another four to five minutes until golden and cooked through.
12
Slide the frittata onto a serving board and let it rest for ten minutes before slicing.

Chef's tips

Do not rush cooking the potatoes in the pan; they must be fully tender before adding the eggs. Letting the cooked vegetables sit in the raw egg mixture for two minutes before returning to the pan helps the flavours meld evenly.

Ingredient substitutions

Pecorino Crotonese → Pecorino Romano or aged Parmigiano Reggiano
sweet red onions → standard yellow or brown onions, sliced finely

Storage

Store leftover frittata covered in the refrigerator for up to three days.

Reheating

Serve cold, bring to room temperature, or reheat gently in a dry frying pan over low heat for five minutes.

Common mistakes to avoid

•Cooking over high heat, which burns the exterior before the thick egg interior sets.
•Slicing potatoes unevenly, leaving thicker pieces hard and undercooked.
•Attempting to flip the frittata before the base is sufficiently firm and set.

Serving suggestions

Serve warm or at room temperature cut into thick wedges.Tuck thick slices into crusty durum wheat bread for a traditional panino.Pair with a crisp tomato salad dressed with olive oil and wild oregano.