This frittata arrotolata è ottima da consumare in un antipasto , but also lead to a picnic. You can prepare in advance and store in the fridge.
Cut it just before you eat.
500 g already cooked spinach
300 g ricotta vaccinate
80 g cooked ham
breadcrumbs q. b.
olio extravergine di oliva q. b.
parsley q. b.
Salt q. b.
pepe q. b.
Blowing up Pan spinach, already cooked and drained, with a little’ extra virgin olive oil, salt and pepper. Do dry all the water spinach ’.
Apart from, with the help of a spoon ’, work the ricotta cream.
Beat eggs, aggiungere una manciata di pan grattato e del prezzemolo tritato. Salt and pepper.
In a frying pan by 30 cm in diameter to heat of ’ extra virgin olive oil and pour the eggs. Cover the pan with the lid, lower the flame and allow it to cook the omelet for about 6-7 minutes. Remove the lid, make sure that the underside is well-done (the omelette must assume a nice golden color) and turn the frittata. Lead to firing.
Still hot spread on fried ricotta, on ricotta spinach spread in an even layer and then make a layer with slices of cooked ham.
Roll up the tortilla and cover it with plastic wrap. Place in refrigerator for at least 30 minutes.
Togliere la frittata dal frigo e tagliarla a fette.
Serve and ….Bon appétit!