Frittata di patate (Italian omelet)
Print Recipe
Ingredients
- Potatoes 14 ounces, (400 g)
- Butter 2 Tbsp, (30 g)
- Eggs 4
- Cheese see Note below
- Salt
- Nutmeg
Instructions
- Peel and thinly slice the potatoes. Cook them for 10 minutes in salted boiling water. Drain.
- Fry the potatoes gently on both sides in a frying pan with 1 Tbsp (15 g) of butter.
- Beat the eggs together with the cheese. Season with salt and, since the recipe includes eggs, a bit of nutmeg.
- Add the rest of the butter to the frying potatoes and then the beaten eggs.
- Cook 10 minutes. Turn the omelet and cook a further 5 minutes.
- Serve cut into wedges like a Spanish omelet cut into wedges.
Notes
Cheese: I used some crumbled goat cheese which I do personally think was an awesome choice, though admittedly not very Italian. Parmesan would certainly be good too. The amount is really at your discretion. Add some, see how it looks, then add some more.