Pesto and Potato Frittata Millefoglie
An elegant layered stack of delicate egg frittata, vibrant basil pesto, and crispy potato sticks — a refined Italian appetizer inspired by the classic millefoglie technique.
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Mazza Chef Tips:
“The millefoglie layering turns a simple frittata into something worth presenting. Keep the layers thin and the pesto generous.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
The rich egg and cheese base paired with herbaceous pesto benefits from a wine with bright acidity and aromatic complexity.
Recommended: Lugana DOC — a refined Lombardian white with almond and citrus notes that complement the Parmesan and pesto.
Alternatives: Franciacorta Brut DOCG, Müller-Thurgau Alto Adige DOC
Ingredients
- 4 eggs
- 50g fresh cream
- 50g grated Parmesan
- Salt and pepper to taste
- 100g potato sticks (allumettes), cooked until crispy
Equipment Needed
Mixing bowl, Whisk, Round moulds or small non-stick pan, Oven or stovetop, Kitchen paper
Method
- 1.
Prepare the frittata base: In a bowl, whisk together the eggs, cream, grated Parmesan, salt, and pepper until smooth and well combined. The mixture should be homogeneous with no streaks of egg white visible.
- 2.
Cook the frittata layers: Lightly oil round moulds or a small non-stick pan. Pour thin layers of the egg mixture into the moulds and cook in a preheated oven at 170°C for 8-10 minutes, or in a non-stick pan over low heat with a lid, until just set but still tender. You will need at least 6 thin rounds (3 per serving stack).
Chef Tip: Keep the frittata layers thin — about 5mm — so the millefoglie stays elegant and each bite has balanced proportions of egg, pesto, and potato. - 3.
Prepare the potato sticks: If not already cooked, fry or bake the potato sticks until golden and crispy. Drain on kitchen paper and season lightly with salt while still warm.
- 4.
Assemble the millefoglie: Place one frittata round on each plate. Spread a generous layer of Mazza Green Pesto over it, then arrange a layer of crispy potato sticks on top. Add a second frittata round and repeat the pesto and potato layers. Finish with a third frittata round on top.
Chef Tip: Assemble just before serving so the potato sticks stay crispy — the contrast between the soft frittata and crunchy potato is essential. - 5.
Decorate and serve: Top each millefoglie with a small dollop of pesto and a few potato sticks standing upright for height. Drizzle the plate with a little extra pesto and serve immediately.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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