Frittata alle Patate

Potato and Pancetta Frittata

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

In Nonna's Kitchen

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