Omeletta di Patate Crude

Potato Omelette

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.


  • 1 strip pork belly or 2 rashers bacon, chopped into small cubes
  • 2–3 tablespoons oil or dripping
  • 4 small potatoes, unpeeled but cubed
  • 1 small onion, sliced
  • 5 eggs, beaten
  • salt and pepper


In a heavy omelette pan, fry the pork belly or bacon with 2 tablespoons oil or dripping until they give off their fat. Add the potatoes and onions and fry over low heat, until the onions are softened, turning the potatoes often to cook them through. If any of the ingredients start to get too crisp, add a little water and scrape to loosen, and then another spoonful of oil.

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.