Roman potato frittata is a simple and tasty dish from Roman tradition, prepared with boiled and mashed potatoes, peeled tomatoes and onion sautéed in oil. It is an easy and quick recipe that combines classic flavors in a soft, savory frittata.
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Boil the potatoes and mash them with a potato masher. Salt to taste.
In a pan, sauté the chopped onion in olive oil.
Add the mashed potatoes and the crushed peeled tomatoes to the pan with the onion and mix well.
Cook everything together for a few minutes, then add salt to taste.
The chef recommends running the frittata through the pan again to give it the desired shape.
Potato masher
Pan
You can pass the frittata back through the pan to give it shape and a light crust on the outside.
Italia, Campania
| Energy (kcal) | 72.58 |
| Carbohydrates (g) | 16.19 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.95 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.01 |
