Frittata di Cipolle

Name: Frittata di Cipolle
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; 800 g (1 lb 10 oz) large onions, sliced; 75 g (2½ oz) prosciutto crudo, in one thick slice, chopped; 115 g (4 oz) pork fat, chopped; olive oil; 4 ripe tomatoes, peeled and seeded; a handful of fresh basil chopped or 1 tablespoon dried basil; 2 tablespoons grated pecorino cheese; 3 tablespoons freshly grated Parmesan cheese; 8 eggs; 6 fresh mint leaves, chopped or a pinch of dried mint

Onion Omelette

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This delicious flat omelette from Campania has a hint of mint as well as the traditional flavours of tomato and basil. It tastes best served cold and is a perfect dish to take on a picnic, as it is solid but very tasty. If you are not too keen on eating fat, you can halve the quantity of pork fat.

Ingredients

olive oil
115 g (4 oz) pork fat, chopped
75 g<

Europe
Italy
Side dish
Mediterranean
Breakfast
Gluten-free

Method

Put 1 tablespoon of oil and the pork fat in a heavy omelette pan and cook until the fat is almost melted and crisp. Then add the prosciutto, onions and mint, and cook slowly until the onions are soft. Beat the eggs in a bowl, then stir in the grated cheeses and basil.

Cut the tomatoes into s

Ingredients

Method

Photos