Yield: 6 servings
|½||Recipe Basic Fresh Egg Pasta dough; see * Note|
|1||Russet potato; boiled, peeled,|
|And cut 1/4" cubes|
|1 medium||Red onion; cut 1/2" dice|
|4 ounces||Olive oil|
|8||Jumbo eggs; whisked|
|(extra-large will do as well)|
|1 bunch||Chives; snipped 1/2" pieces|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|¼ cup||Grated Parmesan cheese|
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
Preheat oven to 450 degrees. Bring 6 quarts water to boil and add 2 tablespoons salt. Set a large mixing bowl of cold water near the sink. Roll the Basic Fresh Egg Pasta dough thinly and cut into ¾-inch ribbons. Drop the pasta into the boiling water and cook for 2 to 3 minutes, until tender but al dente. Drain pasta in colander over sink then toss into the cold water and cool 3 minutes. Drain pasta from cold water and set aside. In a large ovenproof skillet, heat the olive oil over medium heat, saute the onion and potato until golden brown about 8 to 10 minutes. Add pasta and heat through about 2 minutes more. Mix the eggs and chives together in a bowl and season well with salt and pepper. Pour the eggs over pasta-potato mixture and shake pan to distribute egg mixture evenly. Sprinkle grated parmesan cheese over frittata and remove pan from burner. Place pan in the preheated oven. Cook 10 to 12 minutes until the eggs have set and the top is golden brown. Remove from oven and serve immediately. This recipe yields 6 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5600 broadcast 01-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.