Frittata Affogata with Capers Olives and Anchovies

Ingredients

• For the sauce:
• 2 tablespoons extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 1/2 carrot, finely chopped
• 1/2 stalk of celery, finely chopped
• 400 grams tomatoes, fresh or canned, chopped (drain if canned)
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons capers, coarsely chopped
• 4 anchovy fillets, coarsely chopped
• 7 Kalamata olives, coarsely chopped
• salt and freshly ground black pepper to taste
• 1 pinch cayenne, or to taste
• For the frittata:
• 4 eggs
• 1 tablespoon flour
• salt and freshly ground pepper to taste

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