Serves 4

One of the classic main courses, and easiest to make, is an omelette. A roman omelette isn’t fluffy, moist, folded over or filled with things. A roman omelette is flat, stiff and cooked till it is dry. It is also delicious. 

8 eggs

2 cups (4oz.) grated Pecorino Romano cheese

½ cup milk

A pinch of salt 

Black pepper to taste

2 tbls Olive oil 

optional :

½ cup cubed boiled ham

1 boiled potato, sliced thinly

•Mix eggs, cheese, milk, and salt. Beat mixture until well blended. 

•In a large pan, heat oil over a medium flame, till it starts to smoke.

•If you are going to add ham or potato add it to the pan now and fry it till it is slightly browned. 

•Add egg mixture, cover the pan and turn the flame down to low. If you have a flame tamer use it. 

•You want to cook the Frittata very slowly and not burn it. Check occasionally but it should cook for at least 15 minuets.

•Use a spatula to separate the Frittata from the pan. 

•With a large plate, slide the Frittata out of the pan and onto the plate, so that the pan side is down on the plate. 

•Over a sink, pour whatever oil is left in the pan onto the top of the frittata. 

•With one hand hold the plate from the bottom. With the other place the pan, upside down, on top of the frittata. 

•Turn the pan and plate so that it flips the Frittata into the pan, uncooked side down. 

•Let it cook for another  5 minuets. 

•When the Frittata is done it should be very firm and slightly crispy. To give you an idea of how firm it should be, Roman housewives  used to roll them up in wax paper and send it with their husbands for lunch. 

Serve the Frittata hot out of the pan or cold later in the day. It should not be reheated.