Italian frittatas and Spanish tortillas are open-faced omelets that make good alternatives to their cousin, the French omelet. Both are the same dish and the forerunner of the French version.
Using a variety of fillings such as vegetables, meats, cheeses, shellfish and even pasta, potatoes and rice, these one-pan meals are versatile. Frittatas and tortillas (no relation to the Mexican variety) are perfect for brunches, lunches or light suppers.
In Italy, frittatas are typical of the trattoria, where simple and inexpensive lunches and dinners are a staple; they almost are never served for breakfast. In Spain the tortilla appears in tapas bars, and like the Italian version it is used primarily as a light supper.
Traditionally both are cooked partly on the stove, then turned onto a plate, and next returned to the pan by slipping it off the plate. The pan is returned to the heat to brown the frittata or tortilla lightly on the underside. Today, though ovens and broilers are comparatively new to Italian and Spanish homes, they often are finished under the broiler.
Here are three recipes using both methods as well as one that is done completely on the stovetop without turning or broiling. Find the method that’s right for you then adapt any of the recipes to that way.
How to do it
1. Filling ingredients should be at least partly cooked before adding them to the frittata. Leftovers are perfect, but should be warmed. Don’t make the mistake of overcooking the eggs to finish heating the filling.
2. Use a non-stick 10- or 9-inch pan for the best results, preferably one in which you can use metal implements (which are more flexible than wood or plastic implements and therefore easier to slide under the fragile cooked eggs) without ruining it.
3. Be especially sensitive to overcooking, which will result in a dry, stiff omelet: Cook only until the eggs have just set and thickened (as long as 15 minutes) but the surface should still be runny. It will set under the broiler.
4. Run a long flexible metal spatula around the edges and the bottom of the frittata before sliding it or turning it out of the pan.
ONION FRITTATA WITH BALSAMIC VINEGAR
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 2 entree or 4 appetizer servings
Adapted from “Trattoria Cooking” by Biba Caggiano, who snagged this recipe from a trattoria in Modena, the home of balsamic vinegar. Use as good a balsamic vinegar as your budget will allow and this will become a favorite for luncheons and light suppers.
6 eggs
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
6 to 8 basil leaves, roughly chopped
Salt to taste
3 tablespoons olive oil
2 large onions, thinly sliced
1 to 2 tablespoons balsamic vinegar
Chopped fresh basil for garnish
1. Lightly beat the eggs in a medium bowl. Stir in the Parmesan, parsley and basil and season with salt.
2. Heat oil in a non-stick 10-inch skillet over medium heat. Add onions and cook, stirring, until lightly golden and soft, 8 to 10 minutes. Stir in balsamic vinegar and mix once or twice.
3. With a slotted spoon, scoop up the onions and stir them into the eggs. Put the skillet back over medium heat and add the egg mixture. Cook until the bottom of the frittata is lightly browned and the top begins to solidify, 5 to 6 minutes.
4. Put a large flat plate over the skillet and turn the frittata onto the plate. Slide the frittata back into the skillet and cook until the bottom is lightly browned, 3 to 4 minutes more. Slide onto a serving dish and cut into wedges. Serve hot or at room temperature garnished with chopped basil.
CALIFORNIA FRITTATA
Preparation time: 15 minutes
Cooking time: 6 minutes
Yield: 2 servings
1/2 small ripe California avocado, peeled, diced
1/2 small plum tomato, seeded, diced
2 strips bacon, diced, fried crisp
3 eggs
1 tablespoon snipped fresh chives
1 teaspoon unsalted butter
3 tablespoons Monterey Jack cheese, shredded
1. Toss avocado, tomato and bacon together in a small bowl. Season with salt and pepper. Beat the eggs with the chives in a second bowl.
2. Heat the broiler. Melt the butter over medium heat in an oven-proof saute pan or omelet pan, preferably non-stick. Add the eggs. Cook without stirring until the eggs begin to set in the center but are still wet on the top, about 2 minutes. Add the avocado and tomato mixture and top with the cheese. Put the frittata under the broiler and broil until golden brown.
3. Slide the frittata onto a serving plate and cut into 4 wedges. Serve immediately or at room temperature.
JOANA’S FRITTATA
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 2 to 3 servings
Adapted from “Morning Food” by Margaret Fox and John Bear, this also makes a great lunch. This simple recipe eliminates the broiling step, resulting in a pale, tender frittata.
1 teaspoon olive oil
1/4 cup sliced mushrooms
1/4 cup each, chopped: green onion, bell peppers (such as a combination of red, green and yellow)
1/4 cup chopped seeded tomatoes
Salt, pepper to taste
1 tablespoon minced flat leaf parsley
1 teaspoon chopped fresh basil
4 eggs, beaten
1/4 teaspoon hot pepper sauce
1 cup grated Muenster cheese
1 tablespoon grated Parmesan or romano cheese
1. Heat olive oil in a 10-inch non-stick pan. Add mushrooms, onion, bell peppers and tomatoes. Cook over medium-high heat until vegetables have softened slightly, about 1 minute. Season with salt and pepper; add fresh herbs.
2. Beat eggs with hot pepper sauce. Pour eggs over vegetables and sprinkle cheeses over the surface. Cover with a tight fitting lid and reduce the heat to the lowest possible setting. Cook until eggs have just set, about 10 minutes.
3. To serve, slide the frittata onto a serving plate and cut into wedges.
SPANISH TORTILLA
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 3 to 4 servings
2 pounds small potatoes, peeled, sliced into thin rounds
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons fruity olive oil
2 large onions, thinly sliced
6 eggs
1. Season potatoes with half of the salt and pepper. Heat half of the oil in a non-stick skillet, add potatoes and cook over medium heat until golden brown and crispy. Toss the potatoes around with a spatula so they don’t clump together. Add the onions and cook until translucent.
2. Beat eggs in a bowl, stir in remaining salt and pepper. Set potatoes aside and wipe the skillet clean. Add the remaining oil. Stir the potatoes into the egg mixture and pour into the skillet. Reduce the heat to low and cook until lightly golden on the bottom, 8 to 10 minutes.
3. Invert a plate on top of the skillet and turn the tortilla out on it; slide the tortilla back into the skillet. Cook until the eggs are set, 3 to 4 minutes. Serve warm.
