Pasta Omelette with Prosciutto (Italian Frittata di Pasta)

In Italian cuisine, leftovers are loved, not loathed, and they are used to make entirely new dishes. The Frittata di Spaghetti or Frittata di Maccheroni (“a frittata ‘e maccarune” in Neapolitan language), more commonly known as the Pasta Frittata (Frittata di Pasta), is a typical dish of Neapolitan cuisine. A poor and simple dish (like Spaghetti allo Scarpariello), but with unparalleled delicacy, based on pasta, eggs, cheese and pepper, which was born in Naples as a recycling recipe to reuse the leftover pasta. It is an ancient dish, the origins of which date back to the post-war era, when Maccheroni, “maccarune“, in the Neapolitan way, meant spaghetti strictly, that is, long type pasta. Over time, the system of recycling advanced pasta was used not only for spaghetti, but for every type of pasta, from penne to bucatini, from those seasoned with sauce and ragù or in white, ie without tomato. Today, the Spaghetti Frittata, besides being considered a recycle dish, is a real comfort food. The only dish to make and redo even with the pasta just drained al dente if you don’t have leftovers. For the preparation you can also use both short pasta: maccheroni, rigatoni, penne, and long pasta, usually spaghetti, vermicelli or bucatini. The frittata di pasta can be enjoyed hot, but it is also excellent cold: it is often prepared for picnics, trips out of town or to the sea: many Neapolitans, in fact, love to enjoy it in summer, as a lunch to enjoy on the beach.

6 cups cooked pasta with sauce (1.5 L)
5 eggs, beaten
½ cup Parmesan cheese, grated (125 mL)
¼ cup Romano cheese, grated (60 mL)
¼ cup fior di latte (mozzarella made from cow’s milk) (60 mL)
¾-1 cup (6-8 oz) Prosciutto Cotto, chopped (170-225 g)
¼-½ cup milk (60-125 mL)
black pepper, freshly cracked
1 Tbsp. olive oil (15 mL)

Leftover Spaghetti Bolognese, Seafood Linguine, fettuccine with vegetables and tomatoes or Pasta Pomodoro all work really well. Otherwise, cook the pasta "al Dente" and stir in some tomato sauce.

In a bowl, combine the pasta, eggs, cheese, ham and parsley. Add enough milk to fully moisten the preparation. Season with pepper.

In a large non-stick skillet, heat the oil.

Pour the preparation in the skillet. Cook over medium heat for about 8 minutes.

Slide the frittata onto a plate, place the skillet on the plate and flip so that the top of the frittata is down in the skillet. Cook for another 8 minutes.

Transfer to a serving plate, cut in wedges and serve hot or cold.

You can keep the frittata in the fridge for 2-3 days.

Makes 6 servings.

Cook's Notes: If you’re making this for a picnic and you want it to be more manageable for eating with your hands add an extra egg to cover the pasta.

In the Spaghetti Frittata, as in any frittata, the ingredients can be imaginatively substituted according to your taste: you could opt to add pancetta, bacon, vegetables also add smoked provola or other types of cheese for an even stronger taste.