Chef Graziella
Asparagi e Uova alla Veneta
The Venetian celebration of spring, where prized white asparagus meets butter-fried eggs and the yolk becomes the only sauce you need. This is restraint as philosophy.
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Frittata con Patate e Cipolle
Created by
Humble eggs, tender potatoes, and sweet onions cooked slowly in good olive oil. This is breakfast the Italian way, where three ingredients become a complete meal.
Breakfast & Brunch
Italian
Weeknight
Comfort Food
Budget Friendly
15 min
Active Time
35 min cook•50 min total
Yield4 servings
Afrittata is not an omelet with pretensions. It is something else entirely. The omelet is French, cooked quickly, folded, served with a trembling center. The frittata is Italian, cooked slowly, set firmly, cut into wedges, often eaten at room temperature. Different intentions require different techniques.
The foundation of this frittata is the same principle that governs all Italian cooking: flavor builds from the bottom. The potatoes and onions must cook slowly in olive oil until they are completely tender, sweet, and golden. Only then do you add the eggs. Americans rush this step because they are impatient. Then they wonder why their frittata tastes flat.
I have seen recipes calling for cream, milk, herbs, peppers, cheese of five different kinds. This is not a frittata. This is a garbage disposal. The beauty of frittata con patate e cipolle is its restraint. Eggs. Potatoes. Onions. A little Parmigiano if you like. What you keep out is as significant as what you put in.
The frittata appears in Italian cookbooks as early as the 15th century, though the technique is certainly older. The word derives from friggere, to fry. Contadine across every region made frittata from whatever vegetables the garden offered that morning. Potatoes came later, after the New World imports arrived, but the combination of patate e cipolle became a standard of Roman and Neapolitan home cooking by the 19th century.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
large eggs
Quantity
6
at room temperature
Yukon Gold potatoes
Quantity
1 pound
peeled and sliced 1/8-inch thick
yellow onion
Quantity
1 large
halved and sliced thin
extra virgin olive oil
Quantity
1/4 cup
Parmigiano-Reggiano
Quantity
1/2 cup
freshly grated
kosher salt
Quantity
1 teaspoon, plus more for seasoning
black pepper
Quantity
to taste
freshly ground
| Ingredient | Quantity |
|---|---|
| large eggsat room temperature | 6 |
| Yukon Gold potatoespeeled and sliced 1/8-inch thick | 1 pound |
| yellow onionhalved and sliced thin | 1 large |
| extra virgin olive oil | 1/4 cup |
| Parmigiano-Reggianofreshly grated | 1/2 cup |
| kosher salt | 1 teaspoon, plus more for seasoning |
| black pepperfreshly ground | to taste |
Equipment Needed
- •10-inch nonstick or well-seasoned cast iron skillet with oven-safe handle
- •Flexible spatula
- •Medium mixing bowl
Instructions
- 1
Cook the potatoes and onions
In a 10-inch nonstick or well-seasoned cast iron skillet, warm the olive oil over medium-low heat. Add the potato slices and onion, spreading them into an even layer. Season with half a teaspoon of salt. Cook slowly, turning occasionally with a spatula, until the potatoes are completely tender and the onions are soft and golden. This takes 20 to 25 minutes. Do not rush. If you hear aggressive sizzling, your heat is too high.
The potatoes and onions must be fully cooked before the eggs are added. Half-cooked potatoes in a frittata are an amateur's mistake. Press a piece with your spatula. It should yield without resistance. - 2
Beat the eggs
While the vegetables cook, crack the eggs into a bowl. Add the remaining half teaspoon of salt, several grinds of black pepper, and the grated Parmigiano. Beat with a fork until the yolks and whites are just combined. Do not overbeat. You want to see some variation in color. No cream. No milk. The eggs are enough.
- 3
Add eggs to the pan
When the potatoes are tender and the onions are golden, pour the beaten eggs evenly over the vegetables. Use your spatula to gently distribute the potatoes and onions so they are suspended throughout the egg mixture. Reduce the heat to low.
- 4
Cook until nearly set
Let the frittata cook undisturbed over low heat. The edges will begin to set and pull away from the pan. The surface will remain wet. This takes 8 to 10 minutes. Shake the pan occasionally. The frittata should slide freely. If it sticks, your pan was not properly prepared or your heat is too high.
A frittata is not an omelet. An omelet is cooked quickly over high heat, folded, and served immediately with a soft center. A frittata is cooked slowly, set all the way through, and often served at room temperature. Different intentions, different techniques. - 5
Finish under the broiler
Position your oven rack six inches below the broiler and preheat it. When the frittata is set around the edges but still wet on top, slide the skillet under the broiler. Watch it constantly. In 2 to 3 minutes, the top will puff slightly and turn golden with brown spots. The center should be just set, not dry. Remove immediately.
- 6
Rest and serve
Let the frittata rest in the pan for 5 minutes. Run a spatula around the edges and slide it onto a cutting board or serving plate. Cut into wedges. Serve warm or at room temperature. A frittata that must be eaten immediately is a frittata made incorrectly. It should hold its shape and its warmth for an hour or more.
Chef Tips
- •Room temperature eggs incorporate more smoothly and cook more evenly. Remove them from the refrigerator 30 minutes before cooking, or place them in warm water for 5 minutes.
- •The thickness of your potato slices matters. Too thick and they will not cook through. Too thin and they will fall apart. One-eighth inch, the thickness of two stacked coins, is correct.
- •A well-seasoned cast iron skillet produces the best crust, but a nonstick pan is more forgiving. If you use stainless steel, you have chosen difficulty for no reason.
- •Leftover frittata, wrapped and refrigerated, makes an excellent lunch the next day. Bring it to room temperature before eating. Cold frittata from the refrigerator is a sad thing.
Advance Preparation
- •The potatoes and onions can be cooked several hours ahead and left in the pan at room temperature. Rewarm them gently before adding the eggs.
- •A finished frittata holds well for up to 4 hours at room temperature, loosely covered. This makes it ideal for a brunch gathering where timing is uncertain.
Frequently Asked Questions
Nutrition Information
1 serving (about 215g)
Calories
385 calories
Total Fat
25 g
Saturated Fat
7 g
Trans Fat
0 g
Unsaturated Fat
17 g
Cholesterol
290 mg
Sodium
630 mg
Total Carbohydrates
24 g
Dietary Fiber
3 g
Sugars
2 g
Protein
16 g
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