We learnt the recipe of the "frittata con le patate" obviously from the Spaniards, during their domination in Sicily that lasted 3 centuries (1412-1713). They call it "tortilla de papas" and is made with eggs and potatoes and looks like a cake because is yellow, thick and soft.
It's very easy to prepare. You always have to add one more egg to the number of people that will eat it. For example: for 4 people use 5 eggs. You will also need: 1 large potato - olive oil - salt - 3 tbs grated caciocavallo cheese (or another tasty cheese like pecorino).
Peel, wash and cut a large potato in thin slices. Put a frying pan on a high heat with a drizzle of olive oil. When the oil is hot sautè the pieces of potato for about 15-20 minutes, but lower the heat a bit and turn them every five minute. They have to become golden brown and very crispy. In the meantime whisk the eggs all together in a bowl, add salt and the spoons of caciocavallo.
When you see in the pan that the potatoes are crispy and brown on both sides, pour the mix of eggs into the pan and let cook on a low heat for about 10 minutes. When it is almost cooked at the bottom (and there is no liquid on the surface of the omelette) put a plate on top of the frying pan and turn it upside down to let cook the other side.
If you are afraid of breaking the frittata, there is an easier method. Switch on the oven and just grill for some minutes the omelette only on top, until it reaches a nice golden colour. Cut in slices and serve on plates with some nice tomato salads or some rockets as side dish.
You can have it hot or cold, it will be tasty anyway, it never happens that there is a left over, but if it does it will be delicious even in a sandwich the day after, ...so enjoy!
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