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Sicilian Frittata with Potatoes & Zucchini

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Ingredients

8 Eggs
Salt and Pepper
Parsley
Basil
Grated Parmesan Cheese
6 Medium Sized Potatoes
1 large Zucchine cut into discs
1 large Sweet Onion
4 Tbs Olive oil
3 Tbs Unsalted butter

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Sicilian Frittata with Potatoes & Zucchini

  • Medium

Ingredients

Directions

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The secret to a delicious Sicilian frittata is to start off with fresh large eggs. Anywhere from 6-12 eggs can be used depending on the size of your frying pan (I use a 13-inch oven-proof non-stick pan.) I typically use 8 eggs. The larger the pan, the more eggs you will need. You are not making a thin omelette here, you want enough eggs for your finished frittata to be about 1-2 inches thick.

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Steps

1
Done

Add your eggs into a large bowl. (I will explain my use of a large bowl in a second.)
Into the eggs I add, salt, pepper, fresh parsley, grated parmesan cheese and some fresh basil. Add whatever other spices you like to the eggs and beat until foamy. You want your frittata to be fluffy, not flat, so the more air you incorporate into the eggs, the better. Beat until you have a good foam. Set this bowl aside.

2
Done

Now, you can add whatever veggies you like. Let your creativity be your guide. There are so many combinations to make a good frittata. The following ingredients are used for my but my potato, zucchini and onion frittata.

3
Done

Preheat your oven to 400 degrees F. You will be using the middle rack.

4
Done

Place the cut potatoes in a medium size pot until they are just covered with water. Boil them on medium high heat until they are firm. Don’t overcook them or they will break down. About 10 minutes. Check with a fork for tenderness. Again, don’t overcook. Drain and set aside to cool slightly.

5
Done

While the potatoes are boiling, cut your zucchini and onion and set aside.

6
Done

Heat your frying pan over medium heat and add olive oil and butter and heat until sizzling.

7
Done

Carefully add your boiled potatoes, zucchini and onion and fry until the ingredients are golden brown in color.

8
Done

Now, here’s where the large bowl comes in. This is a tip my mother gave me. Carefully empty the contents of the frying pan into the eggs in the large bowl. Gently cover all the ingredients with the egg mixture using a rubber spatula. You want to be sure all the ingredients are covered in egg which does not happen if you add the egg mixture to the frying pan!

9
Done

Then empty the contents of the bowl into the hot frying pan and distribute the vegetables and egg evenly. As the egg cooks around the edges, use a rubber spatula to move the cooked egg towards the middle (be gentle!) to allow more uncooked egg to take its place. Move the pan to distribute the egg if you have to.

10
Done

Once the egg is mostly set (not completely) on the top of the frittata, transfer the frying pan to the oven and cook for 5-10 minutes more. You want the top to be dry before removing from the oven so look for any wet egg still sitting on top. Keep it in the oven until all is cooked.

11
Done

Once removed from the oven, sprinkle liberally with grated Parmesan cheese or any cheese of your liking. Let the frittata cool a bit as the contents are very hot. You can easily burn your mouth so be careful. Cut as you would a cake or pie and serve with a nice mixed salad. You now have a delicious breakfast, lunch, dinner or snack! It can be served warm, room temperature or cold directly from the fridge. If you are like me, you will get the urge to sneak a leftover piece. This may sound sacrilegious but I love putting ketchup on mine directly out of the fridge!

Philip Cabibi

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2 Comments Hide Comments

I just read this recipe and have all the ingredients…fresh basil and parsley growing outside in my hanging planters…so I decided to make it for my husband for when he gets home from work..

I just read this recipe and have all the ingredients…fresh basil and parsley growing outside in my hanging planters…so I decided to make it for my husband for when he gets home from work..

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