Just a few simple ingredients and very short cooking time: the onion frittata, despite its genuineness, is still up there on the podium of famous foods loved worldwide. Here is how you prepare an onion frittata the way it’s done in Italy!
The frittata is a typically Italian preparation, in some ways similar to the French omelette and the Spanish tortilla. But the frittata has a character all its own, and in Italy its oldest version is the one made with onions. The onion frittata is a typically “poor” dish, created in the farmyards of peasant homes, those same farmyards where the hens were raised next to plots where white or yellow onions were grown.
For years the onion frittata was the main daily meal for workers and labourers, but, as always happens in fairy tales, with its unrivalled deliciousness this recipe has earned the trust of the most finicky of palates; it is no accident that the onion frittata is a true classic, served in the same way by food trucks travelling over provincial roads and on the tables of the finest restaurants.
Few ingredients: eggs, onion, cheese and not much else: that’s all you need to make the frittata, along with a little passion for genuine cooking and authentic flavours. This is the original recipe for the true Italian onion frittata.
Peel the onions and mince fine. In a large pan add a drizzle of extra-virgin olive oil, then the onion, and cook over low heat to soften. Meanwhile, break the eggs into a bowl, add the salt, pepper and grated Parmigiano Reggiano; mix the ingredients together well. When the onions are fully softened, add the egg mixture and stir everything together, then cover the pan and let the frittata cook for about 5 minutes. Turn the frittata and cook it on the other side, then remove from the pan and serve!
The onion frittata is even good cold! Italian culinary tradition also features the frittata in another great classic: the frittata panino. Serve a triangular slice of frittata between two slices of crunchy bread, and your guests will be delighted.