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02/15/2017 11:01 PMSilvio Suppa, the executive chef and owner of Café Allegre in Madison and the Woodwinds in Branford, loves this recipe for a potato and onion frittata, for many reasons. He notes that potatoes are an excellent source of vitamin C, potassium, vitamin B6, and that they are only 110 calories per serving.
“It’s what you put on them that adds up the calories and gives them a bad name, like too much butter and sour cream! However growing up with a Mediterranean diet, I learned how to prepare foods like this dish that I feel your whole family will enjoy,” he says. “It’s easy, inexpensive and good for you, too!”
This is his grandmother’s recipe and when it comes to potatoes, I’d say grandmother knows best. Suppa says this can be served hot, at room temperature, or cold out of the fridge the next day. If you want to fancy it up, serve it on a pool of tomato sauce, either Silvio’s own—which include a Sunday Sauce, a Capricciosa Sauce, and a Fra Diavlo Sauce, and can be purchased by the jar at his restaurant—or use your own favorite sauce.
Potatoes & Onion Frittata
from Cooking with Chef Silvio
By Silvio Suppa with Anthony V. Riccio
¼ cup extra virgin olive oil
1 small onion, chopped
2 medium-sized potatoes, peeled and cut into ½-inch cubes
4 large eggs
½ cup fresh Italian parsley, chopped
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper.
Preheat oven to 375 degrees. Heat the oil in a medium sized, nonstick omelet pan over medium heat. Add onions and potatoes and cook for approximately 10 minutes, stirring constantly to prevent sticking, until the vegetables are tender but retain their shape. In a bowl, thoroughly beat the eggs, half of the parsley, cheese, and salt and pepper to taste. Pour the egg mixture evenly over the potatoes and onions. Let cook for 1 minute, then bake for 5 to 8 minutes, or until puffy and firm. Flip or slide onto a round plate, slice as you like, and sprinkle the rest of the parsley over it.