Froga tat-tarja (Maltese spaghetti frittata)

Name: Froga tat-tarja (Maltese spaghetti frittata)
Cook time: 30 min
Yield: 4-6
Cuisine: Italian,Mediterranean
Ingredients: 300g spaghettini, angel hair or vermicelli pasta (see note); 2 tbsp extra virgin olive oil, plus extra for serving; 4 eggs; 30g pecorino romano, finely grated; 30g parmigiano reggiano, finely grated; 1 garlic clove, finely grated; handful of flat-leaf parsley, finely chopped, plus extra to serve; sea salt and pepper, to taste; 1 tbsp unsalted butter

Julia Busuttil Nishimura

June 28, 2024

Serve with an extra scattering of parsley and a green salad. William Meppem

easyTime:< 30 minsServes:4-6

A humble recipe with just a handful of ingredients, froga tat-tarja is as thrifty as it is delicious. It’s also a dish that instantly takes me back to my childhood: my mum would often make it for dinner with freshly cooked pasta but also, sometimes, with leftovers. It was filling and well-loved by the whole family.

Serve with some sharply dressed leaves and an extra scattering of parsley.

Ingredients

300g spaghettini, angel hair or vermicelli pasta (see note)
2 tbsp extra virgin olive oil, plus extra for serving
4 eggs
30g pecorino romano, finely grated
30g parmigiano reggiano, finely grated
1 garlic clove, finely grated
handful of flat-leaf parsley, finely chopped, plus extra to serve
sea salt and pepper, to taste
1 tbsp unsalted butter

Method

Step 1
Cook the pasta in a large pot of salted, boiling water until just before al dente. Drain and transfer to a large bowl. Drizzle with half of the olive oil and toss well with a fork to ensure the pasta doesn’t stick. Allow to cool briefly.
Step 2
In another bowl, whisk together the eggs, cheeses, garlic and parsley. Pour over the slightly cooled pasta and toss well to coat. Season with salt and pepper and set aside.
Step 3
In a frying pan set over a medium heat, warm the butter and remaining olive oil. Add the pasta mixture to the pan and gently press down to form an even round. Cook for 4-5 minutes until golden and crisp, then carefully invert the frittata onto a large plate. Slide the frittata back into the pan and cook for a further 2-3 minutes, or until lightly golden. Turn the frittata again onto a serving plate and top with some finely chopped parsley, a little salt and a drizzle of olive oil.

Note: I like to use spaghettini since it’s a little more forgiving than the thinner angel hair or vermicelli, but even regular spaghetti is fine.

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The June 29 Edition