Potato Frittata and Rabbit Cake

Method

1. Prepare the frittata mixture: crack 2–4 eggs into a bowl, add salt and pepper, a splash of water to break the albumen, then add a spoonful of ricotta and a splash of yogurt (if you have no milk). Mix well.
2. Cook the potatoes: in a pan with olive oil, sauté a sliced onion until golden. Add leftover baked potatoes (or fresh diced potatoes) and a knob of butter. Cook until lightly browned, then let cool slightly.
3. Add the cooked potatoes to the egg mixture. Add herbs: rosemary, tarragon, marjoram, and basil. Mix gently.
4. Preheat the oven to 180°C (350°F) with the grill function on. Meanwhile, reheat the leftover rabbit in the oven at 70–80°C (160–175°F) for 5–6 minutes.
5. Prepare the tomato salsa: dice cherry tomatoes, remove the watery seeds (save the liquid to add to the frittata), and chop finely. Mix with chopped basil, a sliver of garlic, salt, and olive oil. Set aside.
6. Debone and shred the reheated rabbit. Chop the meat finely. Season with marjoram, thyme, fennel seeds, lemon zest, a splash of red wine vinegar, olive oil, salt, and pepper. Mix well.
7. Cook the frittata: heat butter and olive oil in an oven-safe nonstick pan. Pour in the egg-potato mixture and cook on the stovetop until the edges begin to set. Transfer to the preheated oven (with grill) and cook until golden and fully set, about 8–10 minutes.
8. While the frittata bakes, shape the rabbit tortino: use a square ring mold (or any shape) placed on a plate. Fill with the shredded rabbit mixture and press firmly to compact. Remove the mold carefully.
9. Once the frittata is done, let it rest for a minute. Place the frittata on a serving plate. Top with the rabbit tortino. Spoon some tomato salsa around or on top. Garnish with a sprinkle of paprika and a drizzle of olive oil. Serve warm, at room temperature, or cold.