Rafanata – horseradish and pecorino frittata
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This easy frittata recipe comes from the Italian region of Basilicata. Flavoured with the unusual combination of pecorino cheese and fiery fresh horseradish root, the omelette is padded out with mashed potato giving it a wonderfully light and fluffy texture.
Ingredients
Equipment
- 24cm non-stick, ovenproof frying pan
Method
1
Preheat a grill to a medium-high heat. Use a fork to fluff up the mashed potato so you get a nice even mixture. The mash can still be a bit warm but not too hot, otherwise it will scramble the egg
2
Crack the eggs into a large bowl and whisk. Add the potato, Pecorino and horseradish then season with plenty of salt and pepper
3
Place a non-stick, ovenproof frying pan over a medium-high heat and drizzle with a little olive oil
4
Pour in the mixture and cook for 5 minutes or so
5
Place under the grill to finish of the frittata. It will puff up as it cooks, but deflate once it cools a little – don't worry, this is meant to happen
6
Insert a knife into the centre to check the egg is cooked all the way through then serve either warm or chilled
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Rafanata – horseradish and pecorino frittata
