Frittata col sugo – frittata with tomato sauce
Agnese’s last post, about Friulano wine (once called Tocai), has made me think about FRITTATA COL SUGO, which is a perfect match for this wine. Frittata col sugo (a frittata with tomato sauce), is one of my mum’s classics and we all love it! I have been eating this special frittata since I was a little girl and every time I can’t have enough of it. It is simple to make and is a colourful, nutritious meal for all the family.
INGREDIENTS
- 5 eggs (1 egg per person)
- 100 g parmesan
- 60 g bread crumbs
- 1 tbsp chopped parsley (or 1 tsp dried parsley)
- 5 tbsp extra virgin olive oil
- 1/2 onion
- 750 ml tomato passata
- 2 bay leaves
- a splash of frying oil
- salt and pepper
Let’s start making the sauce: chop the onion and put it in a large pan with the extra virgin olive oil. When the onion is soft, and before it turns brown, add the passata and, if it looks too thick, some water. Add a pinch of salt, the bay leaves and cook for about 10 minutes.
In the meantime put the eggs in a bowl and mix well with parmesan, bread crumbs, parsley, salt and pepper.
In a large nonstick pan, heat a good splash of frying oil. When the oil is very hot, add the eggs using a fork to spread them well. Put a lid on. When the frittata starts to become firm, flip it using a plate. Reduce the heat to the minimum and cook for another couple of minutes.
When the frittata is ready, let it cool and then cut it into squares. Add the squares to the sauce and cook for about 10 minutes.
You can serve this delicious frittata with some fresh bread and some salad simply dressed with a splash of extra virgin olive oil and a pinch of salt. Enjoy!
