I guess this could be regarded as the Italian “sister” of the Spanish tortilla. We make all kinds of frittata in Italy, but this has always been one of my favourites. It is very easy to make and uses simple and inexpensive ingredients. Parmigiano Reggiano gives it that extra flavour that makes it special. My mom used to make this frittata almost every Saturday for lunch. In Italy Saturday was a school day for me (yeah I know that sucks!), so I would come home dead tired after a whole week of school and… you guessed it right… I was STARVING. Needless to say that I would devour this frittata in seconds! Now I make if for my family and they love it. I hope you enjoy it too.
Sharing this recipe with Full Plate Thursday by Miz Helen, It’s a Keeper Thursday by Christina and Made it on Monday by Lark.
Ingredients for 4 persons:
4 medium potatoes, diced
1/4 cup milk
5 tbsp Parmigiano Reggiano, finely grated
1 tbsp continental parsley, finely chopped
Peel, wash and cut the potatoes in half. Then cut them in 2 or 3 strips and again perpendicularly in 1 cm slices, like in the pictures.
Fry them in vegetable oil.
Stir them regularly and occasionally mash them with a wooden spoon. This will make them crunchier. When golden brown, drain them from the oil and put them in a bowl. Sprinkle salt to taste and keep them aside.
In the meantime, put the eggs and milk in another bowl and whisk well.
Add Parmigiano Reggiano and mix.
Season with salt and pepper to your liking and add the parsley and fried potatoes. Mix well.
Put a tbsp of vegetable oil in a non stick frying pan (you can use the same pan you used to fry the potatoes) and when hot pour the egg and potato mix in it. Cook on a low fire until golden on one side.
Flip it over carefully by putting a plate on top of the frying pan and turning the pan upside down. When the frittata is on the plate carefully slide it back into the frying pan and finish cooking. When ready, slide the frittata on a serving plate.
You can serve it either warm as a main dish or at room temperature as an appetizer. You can also cut it up in small cubes and serve it as an “aperitivo”/finger food with some wine before your meal.