Basilicata Frittata

I had some leftover fresh horse radish from the Basilicata Style Pasta, so I used it for a frittata.

Ingredients:

• 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.

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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.

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