Name: Frittata alle Patate (Potato and Pancetta Frittata)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 to 3 tablespoons extra-virgin olive oil or unsalted butter, plus 1 tablespoon if needed; 3 tablespoons diced pancetta or salt pork; 1 large potato or 2 medium potatoes, boiled or roasted, peeled, and diced; Salt; 4 eggs; 2 tablespoons finely chopped flat-leaf parsley; Freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Could there be anything simpler or more appealing than this potato frittata dappled with pancetta and sprinklings of parsley? As Anna Marezza makes it in Chianti, this flat Italian omelet is really the essence of Tuscan cooking: five ingredients combined with amazing simplicity and transformed into a versatile main-course dish.

Two of Anna’s secrets: beat the eggs with a fork just enough to blend the whites