Name: “Frittata” di patate e cipolle alla romana (Eggless potato and onion “frittata”)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: salt; pepper; 1¾ ounces (50 g) lard, or 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil; 14 ounces (400 g) white onions; 4 pounds (800 g) floury potatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

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.