If you are looking for a fabulous lunch idea, go for this excellent, appetizing potato, cheese, and salami frittata sided with tasty radicchio salad and savory dressing.
This potato, cheese, and salami frittata is a perfect choice for lunchboxes and afternoon snacks. It will taste delicious, even cold. The recipe for this frittata is easy, simple, quick, and convenient. It contains tender potato pieces spiced with caramelized shallots, covered with eggs and cheese. This salami frittata has a soft and chewy texture. The colorful salad on the side will give you that crunchy treat.
To make a good salami frittata use a sharp knife to peel the potatoes, and cut them into 5mm thick slices. Bring a pot of water to a boil. Add one teaspoon of salt to it. Cook the sliced potatoes in the boiling water for 1-2 minutes, then drain and leave to steam dry briefly in the pan.
Heat the extra-virgin olive oil in a frying pan over medium heat. Add the cooked potato slices to it. Cook them for five minutes, turning them once. Slice the shallot thinly, add it to the potato slices; cook the mixture for another five minutes. Stir it until the onions are translucent and soft, and the mixture looks golden. Add the minced garlic and cook with the mixture for one minute. Heat the grill to medium.
Choose a large bowl, and beat the eggs in it with one tablespoon of water. Add the Kalleh milk to eggs. Mix thoroughly. Stir in the chopped parsley, 50 grams of Kalleh Salami processed cheese, salt, and pepper to taste. Once incorporated, add the egg mixture to the pan with the potatoes, shallots, and garlic. Scatter the Kalleh mozzarella cheese pieces over the pan.
Cook it over low-medium heat for about 8 minutes until golden underneath and set halfway through. Now, sprinkle the remaining Salami processed cheese, and put the frying pan under the heated grill. Cook it for 5 minutes until golden, tender, with cooked top. Remove from the heat and let it rest for 10 minutes to cool.
In the meantime, you can make a delicious salad. Separate the radicchio leaves and put them in a large bowl. Add the salami slice, olive pieces, and arugula in a small bowl, whisk the balsamic vinegar, olive oil, lemon juice, and a pinch of salt and pepper. Once combined, toss the dressing with the salad. Scatter the shavings of grana Padano. Slice the salami frittata, and serve it on a plated side with the fantastic salad.