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FRITTATA DI CIPOLLE – AUTHENTIC PUGLIESE RECIPE | SEDICIPUGLIA WITH CLEMENTINA

The onion frittata is a simple and authentic recipe from the rural tradition. 🌿 With just a few genuine ingredients, it captures the full flavor of a rustic and tasty dish. Perfect for any occasion, it wins you over at the first bite!

The onion frittata is a humble dish of peasant origin, made with few ingredients but rich and intense in flavor. 🥚🍽️ Popular throughout Italy, in Puglia, Italy it is considered a simple and genuine specialty, perfect for a quick lunch, a rustic appetizer, or a flavorful dinner. Thanks to its easy preparation and inexpensive ingredients, this recipe has been passed down from generation to generation.

Ideal to enjoy hot or cold, it can be served alone or accompanied by homemade bread. 🥖 It’s also perfect for a picnic or to enrich a buffet table. Discover how to make it step-by-step with this easy recipe!

Preparation time: ⏱ 5 minutes

Cooking time: 🔥 10 minutes

Difficulty: ★☆☆☆☆ (Easy)

Cost: 💰 Economical

Servings: 🍽 4 people

Ingredients (for 4 people):

• 1 large onion (about 300 g) 🧅

• 6 eggs 🥚

• Fresh parsley, to taste 🌿

• 2 tablespoons grated pecorino cheese 🧀

• Salt, to taste 🧂

• Extra virgin olive oil, to taste 🫒

Preparation:

1️⃣ Cook the onions:

Thinly slice the onion. Pour 4 tablespoons of extra virgin olive oil into a pan and add the onion. Cook over low heat, stirring occasionally, until the onion becomes soft and translucent. Continue cooking for about 10 minutes until the onions are wilted and sweet.

2️⃣ Prepare the egg mixture:

In a bowl, beat the eggs with the grated pecorino cheese, a pinch of salt, and the chopped parsley. Mix well until smooth.

3️⃣ Combine the onions and cook the frittata:

Once the onions are cooked, pour in the beaten eggs. Cook over medium-high heat for about 5 minutes, gently moving the outer part toward the center with a wooden spoon to ensure even cooking.

4️⃣ Flip the frittata:

When the base is golden and firm, flip the frittata. Use a large plate to turn it over and slide it back into the pan. Cook for another 5 minutes until nicely browned.

What onions to use for frittata?

You can choose different types of onions depending on the flavor you prefer:

• White onions: sweet and delicate.

• Red onions: more aromatic and slightly pungent.

The result will always be delicious! 😋

Variation: baked onion frittata

If you want a lighter version, you can bake the frittata:

• Preheat the oven to 180°C.

• Line a baking tray with parchment paper and pour in the egg and onion mixture.

• Bake at 180°C for about 20 minutes until the surface is golden brown.

The baked version will be higher and fluffier and won’t need flipping! 🍳

A frittata full of Puglian flavors from Puglia, Italy

In ancient times in Puglia, Italy, the frittata was cooked in the "sartàgn," a tall iron pan with a long handle. 🥘 In the Gargano area, this pan was used exclusively for frittatas. After each use, it wasn’t washed with water but wiped with a cloth and oiled to preserve its surface.

Today we can prepare it with a non-stick pan, but the flavor will still be delicious!

The secret to a perfect frittata

The trick for a soft and flavorful frittata lies in the slow cooking of the onions:

• Cook them gently to make them sweet and tender.

• Don't turn up the heat too much, or they will stay raw and taste sharp.

Once you master this secret, your frittata will always be perfect! ✨

Greetings from the Italian kitchen of Sedicipuglia with Clementina! ❤️👩‍🍳

If you loved this recipe, you might also be interested in discovering other traditional Italian recipes written in English!

TAGS:

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