It might seem paradoxical to prepare an omelet without eggs, a challenge to the sacred and profane laws of cooking. Not in Rocca di Papa, a famous town in the Castelli Romani area, where the eggless omelet has become a traditional dish as well as a real specialty.
Ingredients
- 5 medium potatoes
- 200 grams of ramoracce (Raphanus raphanistrum,
i.e., wild radish) - Garlic
- Oil
- Salt to taste
- Chili pepper
Preparation
In a large pot, boil the potatoes with their skins on until they are soft. Allow them to cool, peel them, and mash them with a potato masher. Boil the ramoracce in another pot.
In a salad bowl or steel bowl, mix together the boiled and mashed potatoes and the ramoracce, cut into thin strips with scissors, until you obtain a compact and soft mixture.
Fry some extra virgin olive oil, garlic, and chili pepper and, once the garlic is golden brown, pour the potato and ramoracce mixture into the pan. Mash with a fork and stir vigorously for 5-10 minutes, adding salt to taste, until you obtain a mixture similar to an omelet.
If desired, you can enrich the mixture with grated pecorino cheese.
Serve the frittata hot, accompanied by grilled sausages or other pork specialties, or spread on a slice of homemade bread.
