A frittata is an Italian deep omelette, similar to a Tortilla Española, usually made with vegetables and served as a main course, often after a pasta starter. Sage and onion always make a terrific combination, and for this dish the onion is slowly sweated in extra virgin olive oil until golden and lightly caramelised before the chopped sage is added and then the eggs. It’s perfect for vegetarians, can be whipped up very quickly, and makes a delicious light dinner.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2
Ingredients
8 medium sized fresh free range or organic eggs
1 medium sized brown onion
8 large sage leaves
10 grams of salt
100 Ml extra virgin olive oil
Method
Peel the onion, cut it in half and very finely slice each half
Finely chop the sage leaves
Beat the eggs until fully mixed and slightly frothy (to introduce as much air as possible)
Heat the olive oil over medium heat, add the onion and sprinkle with the salt (which will help the light caramelisation)
Fry the onion until golden and lightly caramelised, then add chopped sage and mix well
Add the eggs and gently stir until you have a soft scrambled eggs texture
Stop stirring and leave to cook for no more than 2 minutes
Remove from heat and place pan under a pre-heated hot grill for 2 minutes until the top is golden
Allow to cool for 10 minutes (it always tastes better slightly cooled down), then place the frittata on a serving plate and cut into halves or quarters
Serve with a salad such as steamed green beans and zucchine, dressed with extra virgin olive oil, lemon juice and chopped mint, crusty bread and a white wine such as Graves or Albariño
Top Tip: If you want to eat this as a more substantial standalone main course, you can optionally fry a 100 gram Desirée potato, cut into 1.5 cm cubes, with the onion.
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