Frittata al Tartufo

Black Truffle Frittata


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This recipe is made with the black truffle of Umbria, which is liberally used in many dishes throughout the region. These elusive fungi grow under the trees in the local woods and forests and are sought out by specially trained dogs, then dug up by the truffle hunters. Although neither as expensive nor as intensely flavoured as the white Piedmontese truffle of Alba, black truffles taste unique, and are highly prized both within the region and throughout the world. The international black truffle festival of Umbria always takes place over the last weekend of February in the lovely medieval town of Spoleto. The flavours of truffles and eggs marry together beautifully, so this frittata has a taste that is really very special, making it ideal for a celebration.


  • 9 eggs
  • 115 g/4 oz sliced fresh black truffles or sliced truffles preserved in oil (tartufata)
  • about 45 ml/3 tbsp extra virgin olive oil
  • 45 ml/3 tbsp dry white wine
  • sea salt and ground black pepper


  1. Beat the eggs in a small bowl, then season them and stir in the sliced truffles.

  2. Heat the oil in a large frying pan and swirl it around to coat it thoroughly. Pour the egg and truffle mixture into the frying pan.

  3. As the egg begins to set, rock the pan from side to side and pull the outer edge of the frittata towards the middle, making sure the underneath sets, without burning.
  4. Cover the frittata with a plate that is larger than the pan.
  5. Turn the frittata over in one movement, so that it lands on the plate.
  6. If the pan looks completely dry, add a little more olive oil, then slide the frittata back into the hot pan, starting at the opposite side of the pan and drawing the plate back towards you.
  7. Shake the frittata into position, flatten gently with a spatula, and cook until golden brown underneath. Sprinkle with the wine, slide out on to a platter and serve immediately, piping hot.