I had some leftover fresh horse radish from the Basilicata Style Pasta, so I used it for a frittata.
- About 12 oz./2 cups of potatoes, peeled, boiled and mashed
- 8 eggs
- 3 oz. grated Parmigiana cheese
- 3 oz. grated fresh horseradish or more to taste
- ¼ cup chopped parsley
- Salt and pepper to taste
- Enough olive oil for frying
Beat the eggs in a large bowl. Add the cheese, horse radish, parsley, and seasoning. Mix in the mashed potatoes and blend until you have a fairly smooth mixture. Don’t worry about a few little lumps. If you made the mashed potatoes fresh, make sure they cool off before you mix them so they don’t cook the eggs.
Heat the oil in an oven proof 10 inch pan, pour in the egg mixture and cook on medium heat for about 5 minutes. Once the eggs begin to set, place the pan under your broiler for another 5 minutes to cook and brown the top of the frittata.
Slice and serve either hot or at room temperature.