Ciao e grazie. I'm lucky to have friends and family who share my passion for the Italian kitchen in America. Spending time together cooking and eating is a joy.
We had the plain Potato/Onion/Egg version of this so much as kids. It went to school with us (just follow the trail of Olive Oil) On trips, etc. Wrapped in foil. A staple! I still love it!
Italians taught the world how to eat. nothing crazy, just simple hearty meals that taste awesome. I make this all the time, I like to throw some green pepper and pancetta in as well
I just love frittata too and I agree, makes good panini!!! I love your videos Gianni. So nice to see that there are still Italo-Americani who cook the Italian style like you do! Evviva l'Italia
Great Job Sir. You cook with taste in mind.!I do also. I made this & it was a great hit but diced the potatoes & roasted sausage a bit smaller added red bell pepper & spinach and an Italian blend of cheeses. My favorite...You can cook for me anytime Gianni!
I had no idea how to make a Frittata. I looked at about 5 different ways to make it on RU-vid before you popped up! Thank you for making such an easy recipe to follow and I loved how you showed the details up close in the cooking process! Mine turned out PERFECT Thanks to You! XOXO
My nonna always finished hers up in the broilier and that's how I do mine. I think it's easier than flipping it, and the finished product comes out more fluffy to me. Love all your videos. Thanks so much. See you around the village. Jeff C
THANKYOU , mom made this all the time and I forgot how to make it as time past ,and after seeing this I thankyou again ,best flavor of foods on the dish .
Gianni i've watched all of your videos and this dish is my favourite. I always made myself a similar dish with egg, pottato, onion and sausage. I'm going to try this one for sure. Thank you for making these videos and taking us on a journey through american italian cuisine.
thank you Signiore Gianni! your recipes are fantastic, you. explain them nicely ,and well. love your channel, I usually do Spanish tortilla , which us basically the same but more potatoes. I'll try one like this for breakfast next Saturday for my wife.
In college we adapted the recipe and used french fries. We also added left over spaghetti aglio e olio. Some guys from Central America suggested using chorizo and the strong flavor worked out nicely. Nice job Gianni!
Ciao Jeff. I like your nonna's method too. It does make a fluffier frittata. I just like the challenge of the stovetop method. I'm so happy when the flip is successful.
I say a little prayer every time I flip my frittata. The secret is to coat the cast iron skillet heavily for great flips! Also, I add some lean bacon and after frying use some of that juice to ensure success. You're the best Gianni!
Oh boy! This is a delicious recipe for a frittata. I have to make this because I have all the ingredients you used. Thank You for sharing this delicious frittata.
Made omelers all my life. If you dont finish in them in the broiler you can leave eggs to set longer, before using spatula to cook raw eggs, and by using a lid on the pan, your omelet will be flippableo and fully cooked. I Worked across washington park, in north beach, in the 90's. Grazie signore, O.
Miss You Gianni Thank You for all these recipes but especially this one: i was the toast of the town (the party i was at) with this recipe. i added zucchini and bell peppers #giannisurprise thanks again for all the great content
Ahhhhhhhhhhhhhh Madonna mia..incredible that we speak the same language in the cucina..'I'm generous today, so I'll add all the mozzarella', 'ok, I'm gonna flip it, pray for me' Seriously though, this is exactly how my mother taught us how to make frittata and it is delishhhhhhhhhhhh. Happy I found you!! ♥
Mamma used to make hot dogs, vinegar peppers and potatoes and I was in HEAVEN. Too bad I can't like that anymore. I LOVE FIRTATTAS and make them in the winter. The other nite I made with egg beaters, crumbled chicken sausae, onions and potatoes and mushrooms. Man it was delish
ummmm.... 'one of my favorites'... think I heard you say that a few times but hey, I know why... all your recipes are fantastico... they're all our favorites.... keep up all the good work... we watched a load of your video's to decide what to try next and guess what... we still don't know... soon much choice!
guess what i'm going to go and make - right now! Nice Job there by the way, looks amazing, hope mine turns out lol, I think i'll start out with a single serving or 4
Love that Frttata Gianni ... I like to make Spaghetti Frittata, sometimes Sausage Pepper & Onion, or Spinach, Ricotta & Parmigiano, but the next one I make is gonna be Like yours which looks awesome. Love your Videos, they are Great. Thanks a lot I really enjoy watching them and your passion. Take Care, Daniel
Love the videos Gianni. My only complaint...I wish you would put out more videos! Man I thought you had stopped doing these. Almost every day I would check for a new video until finally I had all but given up. I was just sitting here and thought I would check one last time and there was a new video! My only fear is that you go so long between videos that some folks may stop even checking in. Remember not everyone subscribes or watches these in a traditional way.
Ciao. Using a fork is not much of a problem with my old cast iron pans. But if you use a non-stick pan use your usual utensils that won't damage the surface.
Gianni, I made a fiittata tonite w/mushrooms, sweet red onions, parboiled potatoes, onions with garlic bread and a salad. OMG, BEAUTIFUL. I used egg beaters ijnstead of real eggs.
Gianni! Thank you! We’re the potatoes pre cooked/par boiled or were they raw when you put them in the pan? This is going to be the family Christmas meal!
Caio, Gianni! Where did you get that "North Beach" T-shirt you're wearing in the Frittata DVD? That Italian stuff you fix is so damn mouth-watering! Great Job! Tom from Simi Valley
Ciao Tom. The t-shirt came from a shop that made them on Grant Ave. They closed so I'm not sure if you can still get them. I'm glad a bought several different designs while they were in North Beach. They do great work.
My Grandmother made this quite often in a cast iron pan, especially on Fridays w/o the meat. She had a knack for flipping it to cook the top side. I tried it and the frittata slid off the plate.......lol!
Gianni. If you are going to do these terrific cooking videos you may want to improve your knife skills. There are RU-vid videos available that teach great knife skills. I don't want you to cut those teaching, cooking, handsome fingers of yours.
He's relatable to primitive cooks and he's interesting to former San Franciscans who left their heart there and former European travelers. His videos are not cooking school, a cooking competition or a Master Class, Jack. You're probably a brilliant cook who has years of training and experience invested in your cooking and who is feeling unappreciated.
