Tropea red onion frittata with potato salad

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Red onion150 g
• Parmigiano Reggiano10 g
• Potatoes200 g
• Parsley5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, sulphites,

In season: May – September

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into 2 cm cubes; when the water boils, salt it and cook them for 12 minutes, until tender but not falling apart.
2. Meanwhile thinly slice the red onions. Heat half the oil in a non-stick frying pan over low heat, add the onions with a pinch of salt, cover and stew for 15 minutes, stirring now and then, until very soft and sweet, without burning.
3. Drain the potatoes and dress them while still warm with the remaining oil, the red wine vinegar, chopped parsley and a pinch of salt: warm potatoes soak up the dressing better.
4. Beat the eggs and egg whites with the grated Parmigiano Reggiano and pepper and pour over the onions. Cover and cook over low heat for 7 minutes, until the top is almost set.
5. Flip the frittata with a plate and cook for another 2 minutes, until golden. Serve with the potato salad.