Rafanata is a traditional dish originating from Basilicata, and it's especially popular in the province of Matera. This hybrid of an omelet and a frittata is usually made with a combination of eggs, potatoes, horseradish, pecorino, olive oil, salt, and black pepper.

The potatoes are boiled, mashed, and mixed with whisked eggs, grated cheese, and grated horseradish. The mixture is seasoned with salt and pepper, and it's then fried in olive oil for a few minutes. Rafanata is placed under the broiler to slightly puff up.

Once done, this peasant dish can be served warm or chilled. The name is a derivation of rafano, which means horseradish. Rafanata is associated with carnival and winter, and it's sometimes made with sausages, if desired. When served, rafanata is cut into wedges, and it's often served with mustard or sour cream on the side.