Recipe: Gangivecchio's Spaghetti Omelette with Capers and Black Olives (Frittata di Spaghetti)

SPAGHETTI OMELETTE WITH CAPERS AND BLACK OLIVES
(FRITTATA DI SPAGHETTI CON CAPPERI E OLIVE NERE)

1 pound cooked spaghetti, coarsely chopped
4 large eggs
1/2 cup pitted and chopped black olives
1 small onion, chopped
1 tablespoon capers, rinsed and patted dry
1 tablespoon freshly chopped Italian parsley
1/2 cup freshly grated Parmesan cheese
6 tablespoons olive oil, divided use

Put the chopped spaghetti into a large bowl.

In another bowl beat the eggs with the olives, onion, capers, parsley, and cheese. Pour mixture over the spaghetti and combine well.

Heat 3 tablespoons of the oil in a 10-inch nonstick frying pan with curved sides. Pour the spaghetti mixture into the pan and flatten top evenly. Cook over medium heat until the bottom is golden brown.

Carefully invert the frittata onto a flat lid or plate. Slide back into the pan, browned side up. Add remaining 3 tablespoons of oil to the side of the pan. Cook until other side is golden brown.

Cut into wedges and serve immediately.

Makes 6 servings
Source: Sicilian Home Cooking by Wanda Tornabene, Giovanna Tornabene and Michele Evans