Roman potato frittata is a simple and tasty dish from Roman tradition, prepared with boiled and mashed potatoes, peeled tomatoes and onion sautéed in oil. It is an easy and quick recipe that combines classic flavors in a soft, savory frittata.
Step 1 of 5: Boil the potatoes and mash them with a potato masher. Salt to taste.
Step 2 of 5: In a pan, sauté the chopped onion in olive oil.
Step 3 of 5: Add the mashed potatoes and the crushed peeled tomatoes to the pan with the onion and mix well.
Step 4 of 5: Cook everything together for a few minutes, then add salt to taste.
Step 5 of 5: The chef recommends running the frittata through the pan again to give it the desired shape.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving350 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 941 kJ225 kcal | 269 kJ64 kcal |
| Fat | 0.56 g | 0.16 g |
| of which saturated fatty acids | 0.11 g | 0.03 g |
| Carbohydrates | 49.35 g | 14.1 g |
| of which sugars | 5.36 g | 1.53 g |
| Fibre | 5.01 g | 1.43 g |
| Protein | 6.34 g | 1.81 g |
| Salt | 0.04 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
