Italian · Lunch
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.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
680Calories
28gProtein
38gFat
58gCarbs
2gSugar
3gFiber
780mgSodium
185mgChol
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Instructions
1
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.
2
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 7–8 minutes over medium-low heat without stirring until bottom is deep golden; reduce heat if browning too fast.
3
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.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 medium eggs
- 160g (5.6 oz) spaghetti
- 40g (1.4 oz) Parmigiano Reggiano
- 30g (1.1 oz) Pecorino Romano
- 4 tbsp flat-leaf parsley
- 2 tbsp fresh basil
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 6 tbsp extra virgin olive oil
- 20g (0.7 oz) unsalted butter
- 1 pinch flaky sea salt
- 120g (4.2 oz) rustic country bread