Today, I am going to you how to make the Italian omelette. A beautiful and delicious dish that can be served warm or cold, as an antipasto, a snack or a meal. You can make many types of omelette. I am going to show you the two versions my nonna Ginetta used to make for us when we were little: the potato frittata and the onion and courgette frittata. Enjoy it!
INGREDIENTS
For each frittata:
6 eggs
50gr of grated Parmesan
1 table spoon of nutmeg
Olive oil
Salt
For the potato frittata:
2 large or 3 medium potatoes
For the onion and courgette frittata:
1/2 onion
1 large or 2 medium courgettes
PREPARATION
Beat the eggs with the p
Parmesan, nutmeg and a few pinches of salt.
For the potato frittata:
Peel and chop the potatoes.
Warm up the olive oil in a large frying pan. Add the dice potatoes. Light fry for a 7-8 minutes at low heat. Keep checking. When the potatoes are brown, pour the egg mix in the pan. Cover and cook for 3-4 minutes. Use the cover of the pan or a large plate to flip the frittata over. Cook the other side for one minute. Cover and turn the heat off.
For the onion and courgette frittata:
Slice the onion and courgettes.
Warm up the olive oil in a large frying pan. Add the sliced onion. Light fry a couple of minutes then add the courgettes. Cook for a 7-8 minutes at low heat. Keep checking with a fork to test if they are soft. When the courgettes are soft, pour the egg mix in the pan. Cover and cook for 3-4 minutes. Use the cover of the pan or a large plate to flip the frittata over. Cook the other side for one minute. Cover and turn the heat off.
Serve warm or cold.
BUON APPETITO! 🙂
You can find the detailed instructions of all our recipes in the description of every YouTube video.
Enjoy it!
Like and Subscribe!!
Follow us on Facebook and on Instagram.