Onion Frittata

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

• 4 tablespoons extra virgin olive oil
• 200g sweet onions, finely sliced
• 4 eggs
• 30g grated hard Italian cheese (Pecorino Romano, Parmesan, etc.)
• 40g dried breadcrumbs
• salt, to taste

Directions

1. Heat the olive oil in a frying pan over low heat. Add the onions and cook gently until very soft, letting them caramelise slightly.
2. Transfer onions to a bowl, leaving behind any excess oil. To the bowl, add the eggs, cheese, breadcrumbs and salt and whisk well.
3. Heat the frying pan with the oil over medium heat. Pour the egg mixture into the pan, swirling the pan round to make sure the mixture spreads evenly. Cook 5 minutes or until the mixture on the bottom and the edges of the pan sets.
4. Place a plate on top of the pan and carefully flip the frittata onto it. Slide the frittata back into the pan and cook on the other side for 5 minutes longer. Serve hot.

All about Onion Frittata

What is Kotopoulo Skorthato?

The frittata is a typically Italian preparation, in some ways similar to the French omelette and the Spanish tortilla. But the frittata has a character all its own, and in Italy its oldest version is the      one made with onions. The onion frittata is a typically “poor” dish, created in the farmyards of peasant homes, those same farmyards where the hens were raised next to plots where white or yellow onions were grown.

Way to enjoy Kotopoulo Skorthato?

For years the onion frittata was the main daily meal for workers and labourers, but, as always happens in fairy tales, with its unrivalled deliciousness this recipe has earned the trust of the most finicky of palates; it is no accident that the onion frittata is a true classic, served in the same way by food trucks travelling over provincial roads and on the tables of the finest restaurants.

Italian cuisine: green peas and sweet potato fritatta. Focus selective