The classic flat omelette, so popular in its various forms all over Italy, is an ideal way to make a few ingredients go further, and is also great for using up leftovers. This is a fairly sophisticated version of the dish, insofar as the risotto is made especially for the frittata, with delicious results. A similar version could also be made with leftover risotto that is mixed into beaten eggs. Serve with a salad and a light red wine, or make it a more substantial dish with some crusty bread.
If you cannot get hold of speck, you could use Parma ham instead.
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