Frittata di Pasta - Pasta Omelette
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Loading...Frittata di Pasta (pasta omelette) is a dish that is eaten cold, under an umbrella in summer, accompanied by a nice glass of white wine. Just prepare plenty of spaghetti, toss them with a simple tomato sauce and hope they survive lunch. In this case, let them rest in the fridge for a day (so that they dry up a little), add eggs, cheese, mozzarella and everything else that comes to mind and put everything in the pan The result is a truly simple, appetizing and splendidly Italian dish… I believe it is the quintessence of our classic cuisine After trying this recipe, you will get into the good habit of always preparing plenty of spaghetti ... in the hope that there will be enough left for a omelette!
Ingredients
- Leftover spaghetti seasoned with tomato sauce about 500gr
- Eggs 2
- Parmesan Cheese 100gr freshly grated
- Mozzarella Cheese 1 (about 250 gr)
- Extra Virgin Olive Oil
- Salt & Pepper
Instructions
You need leftover spaghetti dressed with simple tomato sauce: this is the basis of the classic omelette However, you can use what you have in the fridge: an American friend of mine prepares an excellent omelette using leftover mac and cheese
In a large bowl, collect eggs (lightly beaten), cheese (grated at the moment), diced mozzarella, a little milk, salt and pepper
Add the pasta and mix well. Meanwhile, heat up plenty of oil in the pan, then add the mixture. Cover with a lid and cook over medium heat for at least 15 minutes, until you see that the surface of the omelette begins to dry out a bit: Carefully check the cooking, passing a spatula between the pan and the omelette in order to detach it a little and make sure it does not burn: it must be toasted and colored
With the help of a lid, turn the omelette and cook for another 15 minutes, always checking that it does not burn. Turn off and let your omelette cool completely before transferring it to a serving dish
Frittata di Pasta should be eaten strictly at room temperature, if you prefer accompanied by a little bread
Notes
Frittata di Pasta… where is it from? From Naples down, running along the coast bathed by the Mediterranean, you will surely stop to take a swim in what we call "free beach", the stretch of beach owned by the State where anyone can, without spending 1 cent, get to sunbathe You will probably meet families and groups of friends who, at lunchtime, will come up with lots of homemade dishes. Among these, the “Frittata di Pasta” is never missing: you eat with your hands, or make a sandwich with a little bread: heaven on earth
ItalianCookingTips
Frittata di Pasta is very simple but requires a little attention in cooking. If the omelette overcookes, it will likely burn on the surface and be tough. If it cooks little, it will be too soft and you will have difficulty cutting it into slices.
Cook it over low heat for a long time, always checking what happens in the pot
ItalianCookingTips
Obviously, in your Frittata di Pasta you can add the ingredients you want: salami, bacon or different types of cheese. Salt a little, therefore, because all these ingredients are very savory
ItalianCookingTips
There is also a “in bianco” (without tomato sauce) version of the Frittata di Pasta: the pasta is seasoned with plenty of oil, butter and Parmesan and then left to rest. In the dough, you can add mozzarella, provolone and other cheeses for a very cheesy flavor
Another classic Italian frittata: http://www.italiancookingtips.com/frittata-with-onions
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