Frittata di Spaghetti

Ingredients

• 350g spaghetti, or the same weight of leftover cooked pasta
• 6 large eggs
• 80g Parmigiano Reggiano or grana, grated
• 60g Pecorino Romano, grated
• 100g provola or scamorza, cubed
• 80g salame Napoli, diced
• A small handful of flat-leaf parsley
• 4 tbsp extra virgin olive oil
• Salt and plenty of black pepper

Before you cook

• Cube the provola small and dice the salami
• Chop the parsley
• Beat the eggs in a very large bowl with both grated cheeses, a little salt and plenty of pepper
• Find a lid or flat plate that fits your frying pan exactly, for the flip

Steps

1. Bring a large pot of salted water to the boil and cook the spaghetti until al dente, or skip this if you are using leftovers.
2. Drain the spaghetti and spread it on a tray to cool for 10 minutes, because hot pasta will scramble the eggs.
3. Tip the cooled spaghetti into the beaten egg mixture.
4. Add the provola, salami and parsley and turn everything with your hands until every strand is coated.
5. Let the mixture sit for 10 minutes so the pasta drinks in some of the egg.
6. Heat 3 tablespoons of the olive oil in a 24cm non-stick frying pan over medium heat.
7. Tip in the pasta mixture and flatten it with a spatula into an even cake.
8. Cook it over medium-low heat for 8 to 10 minutes, pressing the edges in occasionally, until the base is set and deep golden.
9. Slide the frittata onto the lid or plate.
10. Add the last tablespoon of oil to the pan and swirl it around.
11. Invert the frittata back into the pan, cooked side up.
12. Cook the second side for 6 to 8 minutes, until it is equally golden and the centre feels firm when pressed.
13. Slide the frittata onto a board and let it settle for 10 minutes.
14. Cut it into thick wedges and serve warm or at room temperature.