Oretta Zanini de Vita

“Frittata” di patate e cipolle alla romana

Eggless potato and onion “frittata”

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

This is actually a tortino, a sort of flan, but in Rome it is always called a frittata. A tasty variant is the addition of a tablespoon of pork cracklings (or finely diced prosciutto) to the onions as you sauté them.

Ingredients

  • 4 pounds (800 g) floury potatoes
  • 14 ounces (400

Method

Bring about 3 quarts (3 liters) lightly salted water to a boil and drop in the potatoes. When the potatoes are tender, drain, peel, and slice them.

Slice the onions thinly. Put them in a large skil