Culinary Explorer
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Frittata con Patate e Cipolle
Created by Chef Graziella
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.
A frittata 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.
Ingredients
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
| 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 |
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