Simplicity

"There is a certain majesty in simplicity which is far above all the quaintness of wit". Alexander Pope

RITA READE "MAMMABELLARTE"

HOST OF THE VINTAGE MARKETPLACE AT THE OAKS IN RAINBOW, CALIFORNIA
WOODWORKER AND SOLDERING TEACHER.

Aug 18, 2009

" White Wednesday"

White eggs, organic .

Frittata di Patate
Serves 4-6
1/4 cup extra-virgin olive oil
1 medium potato, peeled, quartered length wise and cross cut into 1/4- inch slice
8 eggs
1/4 cup milk
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 cup grated Pecorino or Parmiggiano cheese
Salt and black pepper
TO PREPARE
- Preheat oven to 350 F
- In a large ( 12 inch) skillet, heat the olive oil = olio d'oliva over medium high heat. Add the sliced potatoes and saute for 5 minutes or until tender. Remove with a slotted spoon to a paper lined plate to drain. Season lightly with salt.
-There should be enough oil left in the skillet from frying the potatoes, if not add a little bit more olio.
- In a large mixing bowl, beat the 8 eggs and add the remaining ingredients. Add the potatoes in the egg mix and blend.
- Pour the mix back into skillet. Place skillet over low heat. Cook until the bottom has set, about 15 minutes. Place skillet in preheated oven or under a broiler until la frittata is firm to the touch. Do not overcook or the frittata will be dry.
Buon Appetito!

One of the traditions that I brought back from Sicily is Frittata, we serve for dinner with a tomatoes, cucumbers and onion salad. Enjoy Ciao Rita

9 comments:

  1. YUMMY!... I love frittata. Thanks so much for your help today, I can't wait to see them in person. I am going to email Cordelia when I am done to make sure I get a spot :)

    xoxo,
    Sheila

    ReplyDelete
  2. Sounds yummy! Frittata is very much like tortilla de patatas, which I love. I've never had much luck making it, but I sure do like eating it.

    ReplyDelete
  3. Ciao Rita...
    WEll you know what makes me really happy about this recipe?? No wheat... yippee!!! Sometimes It is hard to avoid. Thanks for this... I may try it soon! xx Julie

    ReplyDelete
  4. Ciao Rita! We grew up with frittata...one of the many gifts from our Italian ancestors!! Yummy, yummy, yummy...Italian food, how can you go wrong! Thank you for sharing your recipe!

    ReplyDelete
  5. Thank you so much for the receipt. It sounds wonderful on a fall morning, with a cup of stephens chocolet, sitting on my swing on the deck.

    cindy-stitches-n-stuff.blogspot.com

    ReplyDelete
  6. Sounds wonderful! Thanks for sharing. Blessings... Polly

    ReplyDelete

"Sweet" it is to hear from you....