The potato and radicchio omelette is one of those leftover recipes born out of the need to use up food (both cooked and raw) from previous days, which turns out to be delicious. Their simplicity in ingredients and preparation doesn’t just mean they are easy and/or quick but, above all, that in the kitchen, it takes very little to solve lunch or dinner when we are out of ideas, creating new dishes or perhaps unusual pairings that end up being winning and delicious. The potato and radicchio omelette has a soft and enticing texture, and it can be cooked either in the oven or in a pan. It can be enriched and personalized with anything you like, contains neither gluten nor lactose and can be served either among appetizers or as a main course.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz boiled potatoes
- 5 oz Chioggia radicchio
- 4 medium whole eggs
- to taste fine salt and ground pepper
- 1 pinch curry (optional)
- to taste extra virgin olive oil
Steps
Wash the radicchio leaves and chop them coarsely. Let them drain in a colander. It’s important that the radicchio is well-drained to prevent it from releasing too much water during cooking, which would ruin the omelette.
Peel the boiled potatoes, and pass them through a potato masher.
In a bowl, break the eggs, add the salt, curry, and pepper, and beat them lightly.
Add the radicchio, mashed potatoes, and mix until they are fully incorporated with the eggs.
Pan Cooking
Heat a non-stick pan (8.5 or 9.5 inches in diameter) on medium flame with a drizzle of extra virgin olive oil.
Once the oil is hot (be careful), increase the flame, pour the mixture, and level it gently in the pan with a fork without pressing.
Cook the omelette for 5 minutes on high flame, then move the pan to the smallest burner on low flame and continue cooking for another 10/15 minutes at most, uncovered.
Before turning the omelette, ensure the top side has solidified, and there’s no liquid that could be dangerous when flipping the omelette. This caution also applies when using a ‘flipping pan.’
If the top is solid and compact, detach the bottom of the omelette from the pan with a wooden spatula and slide it onto a rimless plate.
Before flipping the omelette, use oven mitts to protect your hands.
– Re-oil the pan using a napkin lightly dampened with extra virgin olive oil (ensure no oil droplets fall).
– Hold the handle of the pan with one hand and flip it over the plate containing the omelette.
– Flip the plate and pan; this way, the omelette will fall back into the pan, on the side to be cooked, without issues.
Continue cooking for another 10 minutes on low flame.
Oven Cooking
Pour the mixture into an already oiled pan (round of 8.5/9.5 inches diameter or square of 8 x 8 inches if you want it thicker) and covered with breadcrumbs (or lined only with parchment paper to avoid adding more fats), level it with a fork, and bake in a preheated oven at middle height at 356°F for 15/20 minutes, with static or ventilated mode at your choice. To check if it’s cooked just right, insert a skewer that should come out completely dry.
It’s delicious both warm and cold, enjoyed on its own or as a filling for a rich and exquisite sandwich.
