Omelette di Patate (Potato Omelette)

Omelette di Patate (Potato Omelette)

Omelette di Patate (Potato Omelette) is a classic Italian dish, often referred to as Frittata di

Patate in certain regions, where potatoes are the star ingredient. This simple yet hearty dish is loved for its comforting texture and rich flavors. It can be eaten at any time of the day, whether for breakfast, lunch, or dinner.

Here's a detailed recipe for Omelette di Patate:

History:

The Omelette di Patate is a quintessential dish in Italian cuisine, often associated with the Cucina Povera (poor kitchen) tradition, which used simple, inexpensive ingredients like potatoes, eggs, and olive oil to create a hearty and satisfying meal. This dish is popular across Italy, but especially in Southern Italy, where potatoes are a staple food.

Ingredients:

• 4 large eggs

• 500g potatoes (Yukon Gold or similar waxy potatoes work best)

• 1 small onion (optional), finely chopped

• 2 tablespoons olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh parsley (optional), chopped for garnish

• Grated Parmigiano Reggiano or Pecorino Romano (optional for extra flavor)

Instructions:

1. Prepare the Potatoes:

   • Peel the potatoes and cut them into thin slices or small cubes, depending on your preference. The thinner the slices, the quicker they cook.

   • Place the potatoes in a bowl of water to prevent them from turning brown while you prepare the other ingredients.

2. Cook the Potatoes:

   • In a large frying pan (preferably non-stick), heat the olive oil over medium heat. Add the chopped onion (if using) and sauté until soft and translucent, about 3-4 minutes.

   • Drain the potatoes and add them to the pan with the onions. Season with salt and pepper.

   • Cook the potatoes over medium heat, stirring occasionally, until they are tender and slightly crispy on the edges, about 10-15 minutes. You may need to cover the pan with a lid for part of the cooking to ensure the potatoes cook evenly.

3. Prepare the Egg Mixture:

   • While the potatoes are cooking, crack the eggs into a bowl and beat them lightly with a fork. Add a pinch of salt and freshly ground black pepper. If you'd like, you can also add a small handful of grated Parmigiano Reggiano or Pecorino Romano for extra flavor.

4. Combine the Potatoes and Eggs:

   • Once the potatoes are cooked and tender, reduce the heat to low. Pour the beaten eggs over the potatoes, ensuring they are evenly distributed.

   • Let the eggs set around the edges. Use a spatula to gently lift the cooked egg from the sides and let the uncooked egg flow underneath. This will help the omelette cook evenly.

5. Cook the Omelette:

   • Once the omelette is mostly set but still slightly runny on top, cover the pan with a lid and let it cook for another 2-3 minutes. Alternatively, you can place the pan under a broiler for a minute or two to finish cooking the top.

   • If you prefer a more well-done omelette, you can flip it carefully, cooking the other side for an additional minute or so.

6. Serve:

   • Once the omelette is cooked to your liking, slide it onto a plate. You can garnish with freshly chopped parsley or a sprinkle of more grated cheese.

   • Slice it into wedges and serve warm or at room temperature.

Chef Tip:

If you want to make this dish even heartier, you can add other ingredients to the filling, such as sautéed spinach, bell peppers, or even diced ham. For a truly rustic version, try leaving the skins on the potatoes for added texture and flavor.

Wine Pairing:

Pair this delicious potato omelette with a light, crisp Verdicchio dei Castelli di Jesi or a Frascati. Both wines offer a nice balance to the richness of the potatoes and eggs.

By Master Chef Gianluca Deiana Abis