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1
Grate the fresh horseradish root as finely as possible directly before use — no more than 20 minutes ahead. Rough grating creates concentrated hot pockets; fine grating distributes heat evenly through the finished frittata. The root should smell sharp and clearing the moment the grater meets it.
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2
Break the eggs into a bowl and beat lightly. Add the finely grated horseradish, the grated Pecorino, and salt. Mix until the horseradish is evenly distributed throughout the egg mass. The mixture should look pale gold flecked with white root fibres.
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3
Melt the lard in a heavy pan over a moderately high heat until it shimmers and a drop of egg mixture set immediately on contact. This is where the dish lives or dies: the lard must be genuinely hot before the egg is poured — insufficient heat produces a greasy, pallid base rather than the characteristic porky crust, and no quantity of horseradish will compensate.
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4
Pour in the egg and horseradish mixture and reduce the heat to moderate. Cover the pan and cook for 5 minutes. The lid traps steam and sets the top of the frittata without flipping. The edges should be visibly pulling away from the sides of the pan.
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5
Remove the lid and continue cooking for a further 2–3 minutes until the surface is barely set — still with a slight tremor at the centre when the pan is nudged. The underside should be deep golden; lift one edge with a spatula to confirm the crust. The interior must remain soft, not dry.
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6
Slide onto a board or plate. Allow to settle for a few minutes. Serve warm or at room temperature — a slightly warm serving amplifies the horseradish heat. The first bite should be immediately clearing, the heat lingering well after the mouthful.