ciabattini frittata - shoemakers frittata

Name: Ciabattini Frittata - Shoemakers Frittata
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 - large eggs; 2 tablespoon(s) chopped fresh basil; 2 tablespoon(s) grated parmesan cheese; - salt & freshly ground black pepper; 6 - slices pancetta, chopped; 1 pound(s) potato's, peeled and cut into 1/4-inch slices; 2 tablespoon(s) olive oil, divided; 2 - small cipollini onions (or more); 2 - garlic cloves (or more); 2-3 - spinach or 2 -3 cups arugula, coarsely chopped; 1/2 - chopped fire roasted peppers (to taste); 3 ounce(s) sliced provolone cheese (5 to 6 slices) (optional)

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

The daily workers of Italy have long made food that sustains them through the hours . This delicious and hearty dish will fuel your morning's work well. That goes for a relaxed week end brunch too.

(1 rating)

yield 4 serving(s)

prep time 15 Min

cook time 20 Min

method Stove Top

Ingredients For ciabattini frittata - shoemakers frittata

8

large eggs
2 Tbsp

chopped fresh basil
2 Tbsp

grated parmesan cheese
salt & freshly ground black pepper
6

slices pancetta, chopped
1 lb

potato's, peeled and cut into 1/4-inch slices
2 Tbsp

olive oil, divided
2

small cipollini onions (or more)
2

garlic cloves (or more)
2-3

spinach or 2 -3 cups arugula, coarsely chopped
1/2

chopped fire roasted peppers (to taste)
3 oz

sliced provolone cheese (5 to 6 slices) (optional)

How To Make ciabattini frittata - shoemakers frittata

1
Preheat broiler.

2
Whisk together eggs, basil, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
3
Cook pancetta in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
4
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the pancetta.
5
Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
6
Gently add the potatoes and pancetta, the roasted peppers, and remaining tablespoon of oil into onion mixture, spreading it evenly.
7
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
8
Remove lid. If using the Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
9
If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
10
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.
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