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.