Neapolitan Spaghetti Frittata
Print
Neapolitan Spaghetti Frittata
Neapolitan Spaghetti Frittata is one of the most famous examples of Italian cucina povera. Originally created to transform leftover pasta into a satisfying meal, it combines spaghetti, eggs, cheese, and traditional Neapolitan ingredients such as salami and smoked provola. Crispy on the outside and tender inside, it is perfect for lunch, picnics, and street food.
Servings1
Ingredienti
- 400 g cooked spaghetti
- 6 large eggs
- 100 g Parmigiano Reggiano grated
- 100 g smoked provola cheese diced
- 80 g Neapolitan salami diced
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Place the cooked spaghetti in a large mixing bowl.
- Beat the eggs and combine them with the grated Parmigiano Reggiano.
- Add the diced provola and salami.
- Season lightly with salt and black pepper.
- Pour the egg mixture over the spaghetti and mix thoroughly until evenly coated.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Transfer the spaghetti mixture to the skillet and spread evenly.
- Cook for 8 to 10 minutes until the bottom is golden brown and crispy.
- Carefully invert the frittata using a large plate and slide it back into the skillet.
- Cook the second side for another 8 to 10 minutes until golden.
- Allow the frittata to rest for a few minutes before slicing.
- Serve hot, warm, or at room temperature.
Note
Leftover spaghetti with tomato sauce can also be used, producing an even more traditional version.Some Neapolitan families add small cubes of mozzarella instead of provola.The frittata is often enjoyed as a portable meal during outings and beach trips.