Frittata capricciosa is a typical dish of Italian cuisine, prepared with a combination of potatoes, vegetables and cheese. Its origin dates back to the wartime period, when ingredients were limited and people tried to use everything they had available. Today it has become a classic recipe, appreciated for its simplicity and deliciousness.
Peel the potatoes, wash them, cut them into cubes and then fry them
Meanwhile sauté the sliced onion in 2 tablespoons of oil; when it has softened, add the zucchini cut into rounds and the bell pepper cut into small squares and brown them
After a few minutes add the peeled, chopped tomatoes and the chopped basil and parsley
Season with salt and pepper, add a touch of nutmeg and cook for 15-20 minutes
Then add the fried potatoes and leave on the heat for another 5-10 minutes
Beat the eggs with the Parmigiano, then pour them into the pan and cook the frittata on both sides
Non-stick frying pan
Bowl
Whisk
Keep refrigerated for up to 2 days
Frittata capricciosa is a versatile and delicious side dish that can be served hot or cold.
Italy
| Energy (kcal) | 102.73 |
| Carbohydrates (g) | 11.61 |
| of which Sugars (g) | 5.27 |
| Fat (g) | 3.14 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 5.88 |
| Fiber (g) | 3.74 |
| Sale (g) | 0.05 |
