You can add whatever vegetables you like to this. I especially like to add red bell peppers. Also, you can use left-over baked or boiled potatoes. American style ham or bacon may be substituted for the pancetta or prosciutto.
- 1 cup peeled, diced boiling potatoes
- 2 - 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, peeled and thinly sliced
- 2 ounces pancetta or prosciutto, diced
- 4 large eggs, beaten in a medium bowl
- Salt to taste
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Bring a small saucepan of water to a boil and add the potatoes. Cook until potatoes are tender but still firm to the bite. Drain and set aside.
Heat 2 tablespoons of the oil in an 8-inch or 10-inch nonstick skillet over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes. Add the pancetta and potatoes. Cook until the pancetta, potatoes and onion are lightly golden. With a slotted spoon, scoop up the mixture and place it in a bowl to cool. Stir the cooled mixture into the eggs, season with salt and stir in the Parmigiano.
Put the skillet back on medium heat and add the remaining olive oil, if needed. When the oil is very hot, add the egg mixture. Cook until the bottom of the frittata is golden and the top begins to solidify, 4 to 5 minutes.
Place a large, flat plate over the skillet and turn the frittata onto the plate. Slide the frittata back into the skillet and cook the other side. Cook until the bottom is lightly browned, 2 to 3 minutes. Slide the frittata onto a serving dish and serve warm or at room temperature.
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Source: Biba's Italian Kitchen
Submitted By: Joy Bowers
Potato and Onion Frittata