Frittata di Cipolle

Onion Omelette

Preparation info
  • Serves


    • Difficulty


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.


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


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