“I love eggs,” says Francesco, but for him an egg dish like this frittata, a simple, rustic, filled omelet, has gone from being an everyday item to something worth a special occasion. “So put some truffle oil on it,” Francesco jokes.
Servings 4 servings
- 2 ounce baking potatoes
- 8 large eggs
- Salt and freshly ground black pepper to taste
- 1/3 cup (45 g) freshly grated parmesan cheese
- 1 tablespoon mixed chopped fresh herbs
- 2 sun-dried tomatoes minced
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon truffle oil optional
- Place the potatoes in a pot with enough water to cover them, bring to a boil, and cook until they are tender, about 40 minutes.
- Peel them by holding them in a towel and slice them.
- Beat the eggs with the salt and pepper.
- Stir in the cheese, herbs, and sun-dried tomatoes.
- Heat half the olive oil in a 12-inch (30 cm) skillet or use two 8 to 9 inch (20 to 23 cm) skillets.
- Nonstick skillets will make this recipe easier to prepare.
- Spread the potato slices in the oil and cook them until they begin to brown then turn them so the other side browns lightly. Season them with salt and pepper.
- Be sure they are not sticking to the bottom of the pan.
- Add the remaining olive oil to the pan or pans, and when it is hot, pour the eggs over the potatoes.
- Cook over medium heat until the eggs are lightly browned on the bottom.
- Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan.
- Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan.
- Cook the frittata another few minutes.
- Instead of flipping the frittata, the topside of it can be lightly browned under a broiler.
- Either transfer the frittata to a serving platter or serve it directly from the pan.
- Drizzle with truffle oil, if desired.