-
1
Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
-
2
Chop bacon into matchsticks or cubes.
-
3
Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
-
4
Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
-
5
Whisk the eggs with the parmigiano and pour over the potato and onion mixture.
-
6
Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
-
7
Here's the only tricky part:.
-
8
Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
-
9
Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
-
10
You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
-
11
Remove the pan and replace on stove.
-
12
Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper.
-
13
Cover and cook for 15 more minutes.
-
14
Slide the finished 'sformato' onto a clean platter.
-
15
Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
-
16
Tips: Best at room temperature, and it tastes better the next day!
