THE CLASSIC ITALIAN POTATO FRITTATA

Potato frittata is a great classic of Italian cuisine; Grandma’s typical Simple and Tasty recipe made with Eggs and Potatoes to be made in the Pan and in the Oven.

The Secret for it to be Delicious?

It must be High, Soft and Tasty!

Here’s how to make it.

 

SERVINGS:6

• 2 lb (900 g) potatoes
  
• 3  tablespoons extra-virgin olive oil
  
• 1 medium onion
  
• salt and pepper

 

METHOD

Wash the potatoes, place them in a large stockpot filled with water, and bring to a boil.

Cook until the potatoes are soft without overcooking to prevent them from breaking.

Cooking time may vary depending on the size of the potatoes. Peel immediately and mash them on a large dish using a potato ricer or a food mill.

Place 3 tablespoons of olive oil  and the onion in a skillet.

Sauté until the onion is soft and translucent.

Add the mashed potatoes.

Stir until the potatoes are fully combined with the onion.

Using the back of a spoon, even the edges and  flatten the potatoes.

Eventually use the back of a skimmer to flatten the surface and make it resemble a frittata.

Lift the edge to check when the bottom is cooked and light golden.

Place a dish slightly larger than the pan over the pan.

Rotate the pan and the dish together so that now the potatoes are upside down on the dish.

Add 2 tablespoons of olive oil to the skillet then slide the potatoes back into the pan so that the uncooked face is now on the pan.

Use the back of a spoon to make the surface and the edges smooth and even.

The potatoes are ready when the bottom surface is lightly golden. Serve warm.