Neapolitan Pasta Frittata

Method

1. Cook the pasta al dente, then toss with a drizzle of oil to prevent sticking and let it cool slightly.
2. In a bowl, beat the eggs with salt, pepper, and grated cheese.
3. Heat a generous layer of oil in a 22 cm non-stick pan over medium heat.
4. Spread half of the cooled pasta evenly in the pan.
5. Arrange slices of salame Napoli in the center, leaving the borders free.
6. Add pieces of fior di latte cheese over the salame.
7. Cover with the remaining pasta, then put the lid on and cook gently on low heat.
8. Occasionally use a spatula to loosen the edges and check the bottom; it should become golden.
9. When the bottom is golden, loosen the edges well, place a lid (with no internal bevels) on top, flip the pan decisively, then slide the frittata back into the pan to cook the other side.
10. Smooth the edges with a spatula, add a tiny drizzle of oil around the edges, and cook without lid on low heat until the bottom is well colored.
11. Remove from heat and let rest for 5–10 minutes to firm up, then slide onto a plate to serve.