Potato Frittata - Rafanata
Rafanata – Basilicata
Italian version of the Spanish Tortilla de Patatas. In Basilicata, they add freshly grated horseradish ‘rafana’ to this simple frittata. The potatoes are par-cooked, allowing them to truly melt into the eggs once added to the pan. The frittata tastes wonderful hot however, Italians are known to slice it and serve it room temperature with a cocktail or wine. If you are skeptical about the addition of horseradish, start off slow with a tablespoon. I promise you will be increasing it when you make this dish again and again for a stunning aperitivo hour.
Active Time: 15 minutes
Total Time: 40 minutes
Yields: 8 Servings
1 ¼ pounds Yukon gold potatoes, about 3 (6 to 7-ounce potatoes), peeled
1 medium onion, thinly sliced (about 1 cup)
¼ cup extra virgin olive oil
10 large eggs
3 tablespoons jarred horseradish[AU1]
2 teaspoons kosher salt, divided
2/3 cup pecorino Romano cheese, grated, divided (1-ounce)
Preheat oven to 350 degrees.
Place the potatoes in cold water in a medium pot and place over high heat.
Once the water comes to a boil, add 1 teaspoon salt and cook the potatoes for 10 minutes. They will not be cooked all the way through. Cool and drain the potatoes and cut them into thin round slices.
Heat the oil on high heat in a large deep sided oven safe skillet (preferably nonstick 12 inches) and place the potatoes and onions into the pan in a few even layers. Once all the potatoes and onions are in, lower heat to medium. Allow the potatoes and onions to cook in the oil for 5 to 7 minutes and then carefully flip the layers to encourage even cooking. Reduce heat to low and turn the potatoes every few minutes until they are tender when pierced but not brown, about 3 minutes.
While the potatoes cook, beat the eggs in a medium bowl. Add the horseradish and salt and mix to combine. Carefully pour the egg mixture into the pan. Cook for 5 minutes.
Insert a rubber spatula around the edges of the frittata to release it from the sides of the pan. Tilt the pan to allow raw eggs from the top to run down the sides of the cooked edges.
Turn off the heat and sprinkle the 1/3 cup of cheese evenly over the top of the frittata. The top will still be runny. Place the pan in the oven for 10 minutes until the Rafanata is cooked through and puffed on top.
Slide the Rafanata onto a cutting board or dish and cut into 8 wedges. Sprinkle with the remaining pecorino Romano. Serve warm or at room temperature.
