Eggless Potato Omelette
The eggless "Frittata," made with potatoes and vegetables, is a recipe inspired by the dishes eaten aboard the Cappellini submarine, depicted in the film Comandante.
- 5 patate medie
- 1 carota
- 1 pezzetto di costa di sedano
- olio extravergine di oliva
- sale
- pepe
- Pelate le patate e tagliatele a dadini piccoli; mondate e tagliate a dadini piccolissimi anche la carota e il sedano.
- Lessate tutto in una casseruola in acqua non salata per 10-15 minuti fino a che le patate non risulteranno molto morbide, quindi scolate.
- Ungete una padella antiaderente con 2-3 cucchiai di olio, scaldate bene e poi versate le patate e le verdure, aggiustate di sale e pepe e schiacciate con una spatola. Dopo 5-6 minuti, verificate che il fondo sia dorato, fate un giro di olio sulla superficie della «frittata», poi voltatela. Cuocetela per 5-6 minuti a fuoco medio, così che anche questo lato sia ben dorato, poi servitela.
On a submarine, "recipes are conditioned by refueling, which is done only once before departure," explains director Edoardo De Angelis. "At the beginning of the voyage, fresh ingredients are consumed, and then as the mission progresses, the food becomes less sumptuous. Cappellini's chef, Gigino Magnifico, having to deal with twenty-six extra mouths and a longer journey, had to reduce the quantities and rely on his imagination. Precisely the imagination the commander had ordered him to draw on in times of difficulty, reciting aloud, recipe by recipe, everything he knew how to cook.
Eggless Potato Omelette
This frittata is made with diced potatoes, carrots, and celery that are boiled, then poured into a pan, seasoned with salt and pepper, and flattened to form an omelette, cooked on both sides until golden brown.
Procedure
- Step 1: Peel the potatoes and dice them finely; clean and dice the carrot and celery very finely. Step 2: Boil everything in a saucepan in unsalted water for 10-15 minutes, until the potatoes are very soft, then drain. Step 3: Grease a nonstick pan with 2-3 tablespoons of oil, heat well, then add the potatoes and vegetables, season with salt and pepper, and press down with a spatula. After 5-6 minutes, check that the bottom is golden brown, drizzle a little oil over the surface of the omelette, then flip it. Cook for 5-6 minutes over medium heat, until golden brown on both sides, then serve.
