Omeletta di Patate Crude

Potato Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

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 standb