For a more colourful variation, try this Broccoli Frittata with Aged Cheddar and Bacon. We’ve all stared hopelessly into the fridge at the three odd potatoes, the unopened pot of cream that’s inching closer towards its use-by date, and the eggs that get bought weekly but never used up and thought “Nothing to eat here.” Well, actually, there is…
What is frittata?
Frittata is Italy’s contribution to the omelette genre. Its basic recipe is eggs with milk or cream, like so many of its eggy brunchy friends from around the world. But unlike the others, it’s prepared in two parts: fried on the stove top and then puffed up into light bubbles in the oven. The beauty of the frittata, as opposed to a Spanish omelette, is its openness to other ingredients. It welcomes meat, smoked salmon, cheese, vegetables and herbs. There are endless frittata recipe possibilities meaning this flexible dish can be easily adapted to your taste, or to a vegetarian diet.
Italian potato frittata vs Spanish tortilla
Besides their country of origin, there are essentially two bold differences between these contrasting characters. Number one: there is no dairy in a Spanish tortilla. It’s eggs, onions and potatoes. And it doesn’t like to be messed with. While it’s more amenable cuz contains cream or milk and in this case, cheese. The addition or omission of dairy has a knock on effect on the texture. You’ll find a traditional Spanish tortilla to be oozy in the centre, or no bien hecho (not well done), as the Spanish would say. It’s denser too, thanks to its more tightly packed potato slices, while Italian potato frittata is more set in the middle and lighter and airier. Number two: Spanish tortilla is prepared entirely on the stove top. The end. While the laidback frittata is started on the stove top and then transferred to the oven for a bit of a relaxing bake.
Storage and leftovers
So good both hot and cold, so make a day ahead and keep in the fridge or store any leftovers for a super filling frittata sandwich the next day. Crusty French bread is best for this! Either way, store your frittata in an airtight container and use within 3 days.
Favourite Recipes with Eggs
Bacon, Stilton and Caramelised Onion Quiche Persian Herb Frittata Healthy Mini Frittatas Chorizo Breakfast Hash with Eggs and Feta Easy Shakshuka
