The frittata is just one way to use some of the ingredients you already have on hand, even leftovers! In this eggy delight, we took the popular Italian classics, mortadella and Parmigiano-Reggiano, and combined them with tender potatoes for a meal just as stunning as it is satisfying.
- SERVES: 6
- LEVEL: Easy Weeknight
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- 2 potatoes, boiled, peeled and chopped
- 3/4 cup chopped DeLallo Mortadella
- Salt and freshly ground black pepper
- 12 large eggs
- 1/2 cup whole milk
- 1/4 cup grated Parmigiano-Reggiano
- Preheat the oven to 400˚F.
- Heat the oil in a large skillet over medium heat. Add potatoes and mortadella. Season with salt and pepper to taste. Sauté over medium-low heat for about 7 to 10 minutes until potatoes begins to brown.
- Whisk together the eggs and milk in a medium bowl to blend. Pour the eggs in the skillet. Stir for 1 minute to combine with potatoes and mortadella. Continue to stir eggs, lifting the edges to allow uncooked egg underneath. Once bottom and edges are firm and top is loose, about 5-7 minutes, bake frittata.
- Bake for 8-10 minutes, or until cooked through. Sprinkle the grated cheese on top and heat under the broiler for another 2 to 3 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges to serve.