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Eggless Potato Frittata
Frittata di Patate
2 lb (900 g) potatoes
3 - 2 tablespoons extra-virgin olive oil
2 oz (60 g) un-smoked bacon, finely diced (optional)
1 medium onion
salt and pepper
Wash the potatoes, place them in a large stockpot filled with water, and bring to a boil. Cook until the potatoes are soft without overcooking to prevent them from breaking. Cooking time may vary depending on the size of the potatoes. Peel immediately. . . .
. . . . and mash them on a large dish using a potato ricer or a food mill.
Place 3 tablespoons of olive oil, the (optional) bacon, and the onion in a skillet. Sauté until the onion is soft and translucent.
Stir until the potatoes are fully combined with the onion.
Using the back of a spoon, even the edges and flatten the potatoes.
Eventually use the back of a skimmer to flatten the surface and make it resemble a frittata.
Lift the edge to check when the bottom is cooked and light golden. Place a dish slightly larger than the pan over the pan
Rotate the pan and the dish together . . .
. . . . so that now the potatoes are upside down on the dish.
Add 2 tablespoons of olive oil to the skillet . . . .
. . . . then slide the potatoes back into the pan so that the uncooked face is now on the pan.
Use the back of a spoon to make the surface and the edges smooth and even. The potatoes are ready when the bottom surface is lightly golden. Serve warm.
Frittata di Patate. In spite of the name, this is not a frittata. In fact, it doesn’t contain any eggs. But because of the resemblance to a frittata, this is what the dish is called in the kitchens of central Italy.