Crispy Spaghetti Frittata Cake — Tortilla di Spaghetti Napoletana
The Neapolitan frittata di maccheroni made with leftover spaghetti bound in beaten eggs with parmigiano, parsley, and pecorino, then pan-fried into a thick golden cake that is sliced into wedges and eaten warm or at room temperature.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 eggs with 40g parmigiano, 30g pecorino, 4 tbsp parsley, 2 tbsp basil, 0.5 tsp fine sea salt, and 0.5 tsp black pepper until smooth. Cool 160g cooked spaghetti under cold water, pat dry. Toss pasta into egg mixture with two forks until fully coated. Rest 3 minutes for absorption. Toast bread slices lightly.
Fry 1
Heat 4 tbsp olive oil and 20g butter in a 24cm non-stick pan over medium heat for 1 minute until butter foams. Pour egg-pasta mixture in, press flat with spatula. Cook 7 minutes over medium-low heat without stirring until bottom is deep golden; reduce heat if browning too fast.
Fry 2
Slide tortilla onto a plate. Invert pan over plate and flip together to return tortilla with unset side down. Cook 6 minutes more over medium-low heat until set throughout and second side is golden.
Rest and plate
Slide onto a board, rest 2 minutes until eggs fully set. Cut into wedges, scatter 20g parmigiano and 2 tbsp parsley on top. Drizzle with 2 tsp grassy olive oil, finish with flaky sea salt. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.