Frittata is an egg-based Italian cuisine, similar to an omelette, crustless quiche or Scrambled eggs eggs, enriched with additional ingredients such as , or .
History
The
Italian language word
frittata derives from
friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a
frying pan (or skillet in the US), anywhere on the spectrum from
fried egg, through conventional
omelette, to an Italian version of the
Spanish omelette, made with fried
potato. Outside Italy,
frittata was seen as equivalent to "omelette" until at least the mid-1950s.
Frittata has come to be a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette".
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While there may or may not be additional ingredients,
[ Andrea Soranidis (2017). Classic Italian Potato Frittata recipe.] such ingredients are combined with the beaten egg mixture while the eggs are still raw
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Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
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The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes,
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The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,
See also
