INGREDIENTS

Serves 2-3 – Scale up ingredients to desired serving size.

Frittata di pasta is said to have originated in Naples during the postwar era. For your first try, it’s hard to go wrong with vermicelli al pomodoro or rigatoni alle zucchine. Pretty soon you’ll be hooked, and might even find yourself throwing in a little extra pasta on purpose in the hopes that you’ll have enough left over for a frittata!

Around 200 gr leftover pasta - 3 medium size eggs - Extra virgin olive oil - Salt & Pepper - Parmigiano or pecorino, optional

PREPARATION

1. Beat eggs in a bowl, and add a pinch of salt and pepper.
2. Drizzle some olive oil into a medium-size frying pan (you want the final frittata to be about 3-4 cm thick) on medium/high heat. When hot, add the pasta and spread evenly across the pan.
3. Pour the egg mixture into the pan, making sure it evenly coats the pasta.
4. After one minute, cover the pan with a lid. This allows the top to cook and become nice and firm, essential for when we have to flip.
5. Let it cook on medium/high heat for 10-15 minutes (timing will vary depending on how moist the original pasta is). The secret to frittata di pasta is making sure that it cooks well on all sides, forming a crunchy crust. Don’t be afraid to overcook it (unless you smell something burning, you’re fine).
6. When the top is firm and the bottom is golden (check by lifting the frittata with a spatula), flip. Unless you’re exceptionally confident, don’t flip in the air. Instead, either use a spatula or flip the pan over with the lid on so the frittata lands on the lid and you can easily slide it back into the pan (check for excess oil in the pan before doing so, and wear oven mitts!)
7. Cook this side thoroughly, about another 5-10 minutes.
8. Slide onto a plate and serve. Alternatively, you can cover with a cloth, let cool, and store in the fridge. It will last for up to four days, and you can eat cold or reheated on the stove.

Thanks to Italy Segreta for this recipe.

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