Chef Hidaka from Ristorante Acquapazza presents a classic Italian frittata using oil sardines and mozzarella cheese. This dish is deceptively simple yet delivers a deep flavor, with the umami of vegetables and seafood concentrated in an easy-to-make, Italian-style egg bake.
Ingredients
Main Ingredients (2 servings)
- Eggs
- Onion
- Potato
- Mozzarella Cheese
- Oil Sardines
- Tomato Sauce
Seasonings
- Salt
- Parmesan Cheese
Steps
- Slice the onion a bit thickly.
- Sauté the onion in a frying pan.
- Cut the boiled potato into appropriate sizes.
- Crack the eggs into a bowl, add a pinch of salt, and mix. Don't overmix.
- Add Parmesan cheese to the egg mixture.
- Once the onion is softened, add the boiled and bite-sized cut potato and sauté.
- Pour the egg mixture into the frying pan and cook, stirring to incorporate air, until about half cooked. Stop when it's semi-raw.
- Transfer the semi-raw egg mixture to a dish.
- Arrange the oil sardines over the egg mixture. (Here's the trick!) You can also make this deliciously with canned mackerel.
- Lightly drain the mozzarella cheese, cut it into appropriate sizes, and tuck it in between the oil sardines.
- Add the tomato sauce in between. (Here's the trick!) If you don't have tomato sauce, you can mix chopped tomatoes into the egg mixture and cook them briefly.
- Finally, sprinkle Parmesan cheese all over.
- Bake in a preheated oven (at the highest temperature for a home oven) for about 8 to 10 minutes, until the surface is golden brown.
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