Frittata di Cipolle

Onion Omelette

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

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 ( oz) prosciutto crudo, in one thick slice, chopped
  • 800 g (1 lb 10 oz) large onions, sliced
  • 6 fresh mint leaves, chopped or a pinch of dried mint
  • 8 eggs
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons grated pecorino cheese
  • a handful of fresh basil chopped or 1 tablespoon dried basil
  • 4 ripe tomatoes, peeled and seeded
  • salt and pepper


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 strips and cook them in a little oil for 5 minutes. As soon as the onions are cooked through and the tomatoes soft, tip both into the egg mixture, season with salt and pepper and mix it all together very thoroughly.

Heat about 6 tablespoons of oil in a heavy omelette pan and when it is sizzling, tip in the egg mixture. Cook the omelette over low heat until the underneath is crisp and golden, then turn it out on to a plate or lid and slide it back into the pan the other way up. Cook until the other side is golden, then slide it out on to a plate and leave it to cool before serving.