Frittata di patate alla romana

Frittata di patate alla romana is a traditional type of eggless frittata originating from Rome. The dish is made with a combination of potatoes in their skins, onions, tomatoes, white wine, olive oil, salt, and pepper. The onions are sautéed in olive oil on low heat until very soft. The tomatoes and wine are added to the pan, the dish is seasoned with salt and pepper, and then simmered until it's reduced to a sauce with a thick consistency. The potatoes are scrubbed, boiled, peeled, mashed, and slowly added to the tomato sauce until each spoonful is absorbed. Once the dish becomes firm and moist, it's shaped into a small cake and served hot or cold.