Frittata di Cipolle e Pecorino alla Calabrese

Calabria — Citta di Tropea e Provincia di Crotone

A thick, oven-finished frittata built on slow-caramelised Tropea red onions and aged Pecorino Crotonese — Calabria's answer to the Spanish tortilla. Onions are cooked low and long in olive oil until jammy, then the egg mixture is poured in and the frittata finished under the grill for a bronzed top. The sweetness of Tropea onions against pungent pecorino and fruity Calabrian olive oil creates a balance that defies its simplicity.

• Both use slow-cooked alliums and egg for a thick, oven-set result — though potato replaces onion as the primary vegetable → Tortilla española Spanish
• Thick herb-packed frittata finished in oven; same philosophy of egg as binder for intense flavoured filling → Kuku sabzi Persian
• Both begin with long-cooked alliums in olive oil as flavour foundation before eggs are incorporated → Shakshouka base technique Maghrebi

Sweet jammy onion, sharp aged pecorino, fruity Calabrian olive oil, faint chilli warmth — rich and satisfying with clean finish