How wonderful is the Roman potato frittata? An extraordinary frittata made without eggs. It’s part of Roman tradition, of humble cuisine, when there were very few eggs, when it was made with whatever was available, but the resulting dish is something extraordinary. If you like simple and genuine recipes, try the potato flatbread with chickpea flour.
Let’s get to work and prepare the Roman potato frittata together.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Roman potato frittata
- 1.76 lbs potatoes
- 1 onion (large or two small ones)
- as needed extra virgin olive oil
- as needed salt
- A few leaves basil
- 3.38 oz vegetable broth or white wine
- 14.11 oz tomato pulp
- Half teaspoon chili powder
- A few tablespoons breadcrumbs
Tools
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- Pressure Cookers
- Steamer Baskets
- Frying Pan
Steps for preparing the Roman potato frittata
Coarsely chop a golden onion (one large or two small ones). Pour a drizzle of oil into a pan. Add the onion and sauté for a few minutes. Deglaze with vegetable broth or white wine. When the onion is stewed, add the tomato pulp, salt, chili, basil leaves, and cook for about twenty minutes or until the sauce has thickened well.
Peel the potatoes and cut them into chunks. Steam them. In a pressure cooker, it takes just a few minutes. Add them to the tomato and mash with a potato masher. Adjust the salt.
Pour a good drizzle of oil into a pan. Sprinkle with breadcrumbs. Pour in the potato mixture and press well with the tines of a fork. Place on very low heat and let dry slowly (about twenty minutes). Let cool slightly and flip onto a cutting board or plate. Bring to the table.
Storage
This dish can be stored in the fridge for one day.
