Italians have distinctly different ideas about omelettes from the French. The Italian frittata is generally cooked through, and is not the creamy-centred, almost runny affair which the French fold round a filling. The frittata is definitely flat and usually includes a number of flavouring extras, which must be cooked in the pan before the eggs are added.
In Italy potatoes are given as much attention as other vegetables like peppers and mushrooms. This is a basic and delicious standby - almost everyone usually has potatoes and eggs in the house. In poor peasant households this would constitute a good nourishing lunch, especially when accompanied by some fresh green vegetables or a refreshing salad.
In a heavy omelette pan, fry the pork belly or bacon with
When the potatoes are cooked through, turn up the heat a little, pour in the eggs and season with salt and pepper. Cook until the omelette is crisp and golden underneath. Turn it out on to a plate or lid, then slide it back into the pan the other way up and cook until the other side is also golden. Serve piping hot.
© 1995 Valentina Harris. All rights reserved.