Fragrant Cold Frittata
4 servings
30 minutes
Aromatic cold frittata is an elegant dish of Italian cuisine that draws from the traditions of simple yet refined rustic recipes. Its creation was inspired by regional variations of frittata, historically made from leftover vegetables and eggs, turning humble ingredients into a gastronomic delight. The flavor combines the softness of potatoes, the sweet spice of peppers, and the rich aroma of sage and garlic, enriched by the tenderness of eggs and freshness of parsley. An important feature is its serving cold, making frittata ideal for picnics, light lunches, or antipasti at an Italian feast.
1
Cut the pepper and peeled potatoes into small cubes. Mince the garlic. In a cast-iron or non-stick skillet, pour in 4 tablespoons of oil, add sage and garlic, then after a minute add the vegetables, chopped onion, season with salt and pepper, cover, and simmer for 15 minutes. Then remove the lid and keep on heat for a couple more minutes. Cool down.
- Bell pepper: 1 piece
- Potato: 2 pieces
- Garlic: 2 cloves
- Onion: 1 piece
- Sage: 3 pieces
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Lightly beat the eggs with parsley, salt, and pepper, mix with cold vegetables, and pour into a lightly oiled non-stick skillet. Fry over medium heat. To avoid accidentally breaking the frittata when flipping it, you can place it in the oven under the grill for a few minutes directly in the skillet.
- Chicken egg: 4 pieces
- Chopped parsley: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
3
Cool the frittata, cut it into pieces, and serve it cold.
