When I make a tuna paté ( my grandfather’s famous creation ) I usually make quite a big amount as it can be used in so many ways. The frittata gialla e verde , a simple but inspired dish, is one of them.
The combination of the very thin frittata, the spinach and the tuna paté is unusual but perfect. It looks spectacular and tastes fabulous.
It is eaten cold, as the frittata is easier to cut.
You will find the recipe for ‘paté di tonno’ in the recipe list under ‘Lockdown Food #2’ or the little video ‘paté di tonno’
• serves 4-6 people
• 6 organic eggs, lightly beaten
• salt and pepper to taste
• 1 big bunch of baby spinach
• 1/2 a Spanish onion thinly slices
• 1/2 teaspoon chilly flakes
• 50 gr unsalted butter
• 4-5 tablespoons paté di tonno
• make a very thin omelette in a 30 cm wide fry pan
• slide it out onto a sheet of baking paper
• in the same frypan melt the butter, and gently fry the onion and chilly
• add the spinach and just let it wilt
• salt and pepper the spinach
• spread the spinach over the omelette
• then add the ‘paté di tonno’
• roll the omelette and wrap the baking paper around it
• take a sheet of alu foil and roll the frittata like a salami
• refrigerate for a few hours or even over night
• slice the frittata into 2 cm wide slices
• you can serve a ruggola salad and crunchy bread with it