|Source||Venetian Potato Frittata|
"I love eggs," says Francesco, but for him an egg dish like this frittata, a simple, rustic, filled omelet, as gone from being an everyday item to something worth a special occasion. "So put some truffle oil on it," Francesco jokes.
Place the potatoes in a pot with enough water to cover them, bring to a boil, and cook until they are tender, about 40 minutes. Peel them by holding them in a towel and slice them. Beat the eggs with the salt and pepper. Stir in the cheese, herbs, and sun-dried tomatoes. Heat half the olive oil in a 12-inch (30 cm) skillet or use two 8 to 9 inch (20 to 23 cm) skillets. Nonstick skillets will make this recipe easier to prepare.
Spread the potato slices in the oil and cook them until they begin to brown then turn them so the other side browns lightly. Season them with salt and pepper. Be sure non are sticking to the bottom of the pan. Add the remaining olive oil to the pan or pans, and when it is hot, pour the eggs over the potatoes. Cook over medium heat until the eggs are lightly browned on the bottom. Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan.
Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook the frittata another few minutes. Instead of flipping the frittata, the topside of it can be lightly browned under a broiler. Either transfer the frittata to a serving platter or serve it directly from the pan. Drizzle with truffle oil, if desired.