Basil frittata (Frittata al Basilico)

A frittata is an open-faced omelette from Italy. It is considered to be a meal, and their versatility is what makes them amazing.

So let's start with the basics of a frittata, it is eggs at its base. A simple frittata can be as simple as eggs whisked with salt, pepper and herbs, or you can get as complex and flavourful as you like. It is the perfect vehicle for vegetables, cheese, meats and anything that you can think of. Frittatas can be loaded with seasonal vegetables for variety or meats for heartier versions. Most frittatas are typically topped with cheese, although this is not always the case.

Cooking a frittata is where the magic lies. A poorly cooked frittata can be a nightmare, and so the technique is important. The eggs are first whipped to soft foam. The vegetables and meats can be pre-cooked as needed. The foam is poured into a heated pan with melted butter. The meats and/or vegetables are layered onto the foam, and it is topped with cheese. The cooking of the bottom is carefully monitored; you want the base to be crisp but not burned. The frittata is then transferred to a preheated oven under the broiler, where the top is cooked through and crisped to perfection. The cheese melts, and the frittata takes on magical properties and fluffs up with pride. Once the top is crisped and coloured, the pan is removed and the frittata is slid out of the pan onto a platter or board. The frittata is topped with herbs or additional cheese, as specified in the recipe. It is served hot at the table. However, a frittata is versatile and can also be served later at room temperature. The magic lies in the cooking technique, both the stove and the oven help bring out flavours and make this dish a wonder.

This is a simpler frittata; the potatoes add texture, and the flavour is from the basil. The eggs and cheese finish the decadent dish, making it delicious. This is a hearty dish, and a couple of slices are perfect for a meal.

Marcella is the doyen of Italian cooking in America. She has published several cookbooks, focusing on the diverse local recipes of Italy's various regions. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavours and textures from cities and villages alike. This is a classic Italian cookbook, one every chef should have in their library. The recipes are simple but always turn out beautiful and delicious. The flavours are very local to the regions of Italy, with no compromise on quality. This is a book that is a joy to cook from.

For more recipes from this cookbook, click here.

Ingredients:

1 medium potato

1/2 teaspoon salt

8 cups of water

2 tablespoons butter or oil

1 large onion, diced

2 tablespoons butter

Mashed potatoes from above

4 eggs, lightly whisked with a pinch of salt

1 teaspoon pepper

1/4 cup Parmesan cheese, grated

2 tablespoons Italian basil, sliced + to garnish

Salt, to taste

Add the potato to a saucepan with the salt and water and bring to a simmer. Cook for 30 minutes until the potato is very soft. When pierced with a skewer, it should pass through without any resistance. Remove, cool, and peel. Mash the potato smooth with a masher or pass it through a food mill.

Heat the butter in a small frying pan. Add the onions and sauté on low heat for 5 minutes until the onions are well caramelised and a dark brown. Remove from the heat and cool completely.

Add the mashed potatoes, onions, eggs, pepper, Parmesan, basil, and salt, and mix well to form a sloppy mash.

Preheat the oven to the broiler function with the rack positioned about 8 inches from the top of the oven.

Heat the same frying pan with the remaining butter on very low heat. Slop the egg mix into the pan, evening out the top of the mix. Grate more Parmesan cheese liberally over the top. Cook for 4-5 minutes, taking care not to burn the bottom of the frittata. The eggs will become solid, and the oil will bubble along the edges. If the very centre of the eggs is not fully cooked, do not stress, they will cook in the oven.

Place the pan under the broiler and grill for 8-10 minutes until the cheese has melted completely and is browned in spots. Garnish the top with whole basil leaves and place under the broiler for 1 more minute. This creates crisp leaves on the frittata.

Serve immediately with sourdough bread.