Frittata is an Italian classic, and can be made with the vegetables of your choice, with or without cheese. It is a type of Italian omelette but served unfolded and round, taking the shape of the frying pan in which it has been cooked.
The most common way to cook a frittata is on a stove, flipping it halfway through the cooking so as to cook the other side. However, if you find this difficult, you can partially cook the frittata on a stove-top, and then without flipping it, transfer the pan under the grill to finish cooking the top. The frittata I propose here is lovely and rather unusual, as it has a sweet element with the use of raisins and it can be served with icing sugar. This combination of sweet and sour reflects the true fusion between traditional Italian and Jewish Sephardic cooking.
Preparation time: 30 minutes. Serves 4-6 as side dish or starter
Ingredients
● 500g fresh spinach leaves
● 4-5 tbsp of extra-virgin olive oil
● 1 red onion finely chopped
● 50g raisins
● 30g pine nuts
● 3 eggs
● 1 tbsp sugar
● 2 tbsp matzah meal
● Salt and freshly ground black pepper to taste
● Icing sugar to decorate (optional)
