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Frittata di pasta is Naples's most inspired use of leftovers - cooked spaghetti that was destined for the bin instead becomes the star of one of the city's most beloved street foods and home lunches. The pasta is tossed with beaten eggs, Parmesan, and parsley, then cooked in olive oil in a pan until set and golden on the outside while remaining soft and yielding within, then flipped to colour both sides. The technique is exactly like a Spanish tortilla but made with pasta instead of potatoes, and the result is deeply satisfying and unexpectedly elegant. Frittata di pasta is sold in Neapolitan friggitorie and rosticcerie cut into wedges and wrapped in paper, and it reheats beautifully or can be eaten at room temperature in a picnic. It is the finest thing you can do with leftover spaghetti.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
420 kcal
For 4 serving(s)
Per serving
In a large bowl, beat the eggs with a pinch of salt, black pepper, grated Parmesan, and chopped fresh parsley.
Add the cooked spaghetti to the egg mixture and toss well so every strand is coated. Let the mixture stand for 5 minutes.
Heat the olive oil in a wide, non-stick frying pan (about 24cm) over medium heat. Pour in the pasta and egg mixture and press it flat with a spatula to form an even disc.
Cook over medium-low heat for 7-8 minutes until the base is deep golden and the frittata looks set around the edges. The top may still look slightly wet.
To flip: place a large flat plate or lid over the pan, then quickly invert so the frittata falls onto the plate. Slide it back into the pan, golden side up, and cook for a further 5-6 minutes until the second side is golden.
Slide onto a board and allow to rest for 5 minutes. Cut into wedges and serve warm or at room temperature.
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