Frittata di Cipolle e Pecorino alla Calabrese

Ingredients

• 600 g Cipolla Rossa di Tropea IGP, peeled and sliced into thin rings
• 6 eggs, lightly beaten
• 120 g Pecorino Crotonese stagionato, minimum 6 months aged, coarsely grated
• 60 ml Calabrian extra-virgin olive oil, fruity variety
• 1 pinch dried Calabrian chilli
• 60 ml dry white wine
• 1 tsp fine sea salt

Method

1. 1
   Warm the olive oil in a heavy ovenproof frying pan — 24–26 cm — over medium-low heat. Add the sliced Tropea onions and the pinch of dried Calabrian chilli. Cook, stirring occasionally, for approximately 15 minutes, then pour in the dry white wine. Continue cooking for a further 10–12 minutes until the onions are fully translucent, collapsed, and jammy with no remaining crispness — this is the condition that carries the dish's sweetness.
2. 2
   This is where the dish lives or dies. Beat the eggs lightly — no more than necessary to combine yolk and white — then fold in three-quarters of the grated Pecorino Crotonese and season with salt. Pour the mixture evenly over the jammy onions without stirring. Cook over the lowest heat for 6–8 minutes until the edges are set and opaque but the centre still moves as liquid when the pan is gently shaken.
3. 3
   Transfer the pan to a preheated grill and cook for 3–4 minutes. The top is done when it is bronzed and the centre offers only a slight, unified tremble — not a liquid slosh — when the pan is moved.
4. 4
   Remove from the grill. Scatter the remaining Pecorino Crotonese over the surface and rest the frittata in the pan for 5 minutes. The eggs continue to set during this rest; the frittata is ready to slice when it holds a clean edge under the knife.