Pasta Omelette from Naples - a great way to reuse your pasta leftovers

Ingredients

• 4 large Eggs (room temperature)
• 300 g Tagliatelle (cooked, leftover) (preferably dried durum‑wheat tagliatelle from the previous day, cooled)
• 150 g Provolone Cheese (sliced; can use smoked provola or fresh mozzarella as alternatives)
• 50 g Parmigiano Reggiano (24‑month aged, finely grated)
• 30 g Pecorino Romano (finely grated; very salty, use sparingly)
• 1 tsp Black Pepper (freshly ground)
• ½ tsp Salt (adjust to taste because of Pecorino)
• 2 tbsp Sunflower Oil (for frying; gives a lighter result than olive oil)

Instructions

1. Prepare the egg mixture

   Crack the four eggs into a mixing bowl, add the grated Parmigiano Reggiano, grated Pecorino Romano, black pepper and a pinch of salt, then beat until fully combined.

   Time: PT5M

2. Combine pasta with egg mixture

   Add the cooled leftover tagliatelle to the bowl. Gently toss, teasing the strands apart so each piece is coated with egg without clumping the starch.

   Time: PT4M

3. Heat the pan

   Place the frying pan over medium‑low heat and add the sunflower oil. Heat until the oil shimmers but does not smoke.

   Time: PT3M

   Temperature: low

4. Add cheese to the pasta

   While the oil is heating, slice the provolone cheese. Once the oil is ready, stir the cheese slices into the pasta‑egg mixture, distributing evenly.

   Time: PT2M

5. Cook the frittata – first side

   Transfer the entire mixture to the pan, spreading it into an even layer. Cover with the lid and let it fry on low heat for 20 minutes.

   Time: PT20M

   Temperature: low

6. Flip the frittata

   After 20 minutes, remove the lid, use a large spatula (or slide the frittata onto a plate and invert back into the pan) to flip it over carefully.

   Time: PT2M

7. Cook the frittata – second side

   Cook the flipped side uncovered for an additional 5 minutes until the top is golden and the interior is set.

   Time: PT5M

   Temperature: low

8. Rest and serve

   Remove the pan from heat, let the frittata rest for 2 minutes, then slice into wedges and serve hot or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: egg substitute (for vegans)
• Instead of Tagliatelle (cooked, leftover): spaghetti, penne, any cooked pasta
• Instead of Provolone Cheese: smoked provola, mozzarella
• Instead of Parmigiano Reggiano: Grana Padano
• Instead of Pecorino Romano: extra Pecorino or omit and add a pinch more salt
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt
• Instead of Sunflower Oil: vegetable oil, canola oil

Equipment Needed

• Mixing Bowl
• Grater
• Frying Pan (12‑inch, non‑stick or cast iron)
• Spatula or flat wooden spoon
• Lid that fits the pan
• Knife
• Cutting Board
• Measuring Spoons (optional)
• Plate for serving (optional)

Critical Steps — Do Not Skip

• Coating the pasta evenly with the egg mixture without over‑mixing
• Ensuring the oil is hot enough to sizzle but not smoking before adding the mixture
• Cooking the first side covered for a full 20 minutes on low heat
• Flipping the frittata without breaking it
• Finishing the second side uncovered to achieve a golden crust

Chef Tips from the Video

• Sunflower oil yields a lighter crust than olive oil
• Use a non‑stick or well‑seasoned cast‑iron pan for easy flipping
• Leftover pasta works best when it’s not overly sauced; plain pasta absorbs the egg better

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a pan over low heat.

Freezer: Not recommended – texture becomes rubbery after freezing.

Room temperature: Can sit at room temperature for up to 2 hours, ideal for picnics.

Make-Ahead Tips

• Prepare the egg‑pasta mixture up to step 2 and refrigerate for up to 12 hours
• Reheat the cooked frittata in a skillet over low heat, covered for 3‑4 minutes

Frequently Asked Questions