Pasta & RiceDifficulty: easy

Frittata di Pasta (Neapolitan Pasta Omelette)

Name: Frittata di Pasta (Neapolitan Pasta Omelette)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 350 g leftover spaghetti (or freshly cooked, well drained); 6 eggs; 100 g salami or mortadella, cubed; 80 g provola or mozzarella, cubed; 50 g grated parmesan; 2 tbsp peas (optional); 60 ml olive oil; Salt, pepper, parsley

Naples' brilliant leftover dish: spaghetti and eggs fried into a golden pie with a creamy heart — great hot or cold.

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Instructions

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1Beat the eggs with the parmesan, salt and pepper.

2Fold in the pasta, salami, cheese and peas; let soak 5 minutes.

3Heat half the oil in a 24 cm non-stick pan; pour the mixture; flatten.

4Cook over medium-low heat 10–12 minutes until the edges set and the bottom is deep gold.

5Flip with a plate (or under the grill); add the remaining oil; cook 6–8 minutes more.

6Rest 5 minutes; serve in wedges, warm or at room temperature.