Frittata con patate e salame piccante
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. This month we highlight her omlette with potatoes and spicy salami: frittata con patate e salame piccante
Serve 4:
| - | 6 eggs |
| - | 300g floury potatoes |
| - | 120g spicy salami |
| - | 1 onion |
| - | 2 tablespoons of grated medium mature pecorino cheese |
| - | 1 tablespoon milk |
| - | 1 sprig of parsley |
| - | Extra-virgin olive oil, salt and pepper to taste |
Preparation:
| 1 | Peel the potatoes and cut them into thin slices and soak in cold water |
| 2 | Peel and finely chop the onion and fry for 3-4 minutes on low heat with 4 tablespoons of olive oil. |
| 3 | Drain and add the potatoes, add a pinch of salt, cover and cook for 20-25 minutes, stirring frequently and add a little water if necessary. Allow to cool.
Whisk the eggs in a bowl, add the cheese milk, a little salt and pepper and parsley.
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| 4 | Add the potatoes and sausage slices and mix again. |
| 5 | Pour the mixture into a greased frying pan with a diameter of 20-25cm and gently fry, then flip the omelette and cook on the other side. |
| 6 | Alternativley, bake it in the oven with the same cooking time, without turning it over. |
Buon Appetito!
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