Spaghetti frittata fit for the beach
Served like slices of pizza, spaghetti frittata has its origins here in Southern Italy where it is made to eat picnic style at the beach.
Although it’s a dish of economy, so as not to waste pasta left over from the night before, we usually cook extra spaghetti in summer just so we can have frittata the next day. Away from the beach, a slice of spaghetti frittata is perfect light lunch served with a green salad. Although it can be eaten immediately, spaghetti frittata is much better left to cool, when the frittata has ‘set’ and won’t crumble.
Essentially a thick set omelette made with pasta, classic spaghetti frittata is made adding only Parmesan to the spaghetti and beaten eggs, salt and pepper. More usually we make our frittata from whatever leftover spaghetti dish we have, after it’s been sauced: cacio e pepe, carbonara – even with spaghetti all’assassina. In Naples typically it’s made using spaghetti and tomato sauce as its base. You can add torn mozzarella and basil, pancetta. There are endless variations.
Most people make their frittata with spaghetti, bucatini, or vermicelli, but you can make it with any other leftover pasta.
If you are cooking pasta especially to make the frittata then you must drain the cooked pasta and run it under a cold tap to let it cool thoroughly before adding it to your beaten eggs, otherwise they will scramble around the hot pasta! Always add the pasta to the whisked egg and add the mix to the frying pan. It won’t work as well if you have the pasta in the pan and pour the beaten eggs over it.
Spaghetti frittata | for this you will need:
We don’t have precise measurements for the recipe because in the Puglia Kitchen we always make it from leftover spaghetti. As a rough rule of thumb, 300g to 400g of cooked pasta works with 4 to 6 large eggs and 50g -75g of grated Parmesan (or pecorino).
In a large bowl whisk 4 medium to large eggs until frothy. Add 50g of grated pecorino, and a few more grinds of black pepper. Season with a little salt (our pasta is added in its leftover seasoned sauce), and add some chopped parsley if any needs used up.
Take the leftover spaghetti from the fridge, add to the egg mix and stir until the spaghetti is well covered.
Heat some olive oil (2 tbsp) in a non-stick frying pan over medium high heat. Make sure the pan is deep enough to hold the spaghetti mixture in a single layer.
Once the oil is hot, pour the spaghetti and egg mixture into the pan. Use a spatula to spread it evenly and press it down slightly. Cover with a lid and cook the frittata on medium heat for about 5-7 minutes, or until the bottom is golden brown and set.
Carefully flip the frittata using a large plate big enough to cover the pan, or using the pan lid, taking care – there may be scalding oil. Slide the frittata back into the pan to cook the other side for an additional 5-7 minutes, or until the frittata is cooked through and golden brown on both sides.
Once cooked, transfer the frittata to a cutting board and let it cool. Slice the frittata into wedges and serve it at room temperature. Typically we cook it the day before.
Buon appetito!
