Frittata

Last updated
Frittata
Frittata02.jpg
Type Omelette
Place of origin Italy
Main ingredientsFried beaten eggs
Variations Fritaja (Istria)

Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.

Contents

History

The Italian 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. [1]

Frittata has come to be a term for a distinct variation that Delia Smith describes as “Italy's version of an open-face omelette”. [2] When used in this sense, there are four key differences from a conventional omelette:

See also

References

  1. Elizabeth David (1954). Italian Food. Barrie & Jenkins (published April 5, 1990). ISBN   978-0-7126-2000-0.{{cite book}}: ISBN / Date incompatibility (help)
  2. 1 2 3 Delia Smith (1998). Delia's How-To Cook . Vol. Book One. BBC Worldwide. pp.  48–49. ISBN   0-563-38430-1. the Italian word here is lentamente—very slowly
  3. "Italian dictionary entry for "frittata"". Vocabolario treccani. Treccani. Retrieved 9 January 2022.
  4. Andrea Soranidis (2017). Classic Italian Potato Frittata recipe.
  5. 1 2 Robert Carrier (1963). Great Dishes of the World. Sphere Books (published 1967). p. 121. ISBN   0-7221-2172-5.{{cite book}}: ISBN / Date incompatibility (help)
  6. 1 2 3 Sarah Brown (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN   0-7225-2694-6.
  7. H L Cracknell; R J Kaufmann (1972). Practical Professional Cookery. Macmillan (published 1973). pp. 114–119. ISBN   0-333-11588-0.
  8. 1 2 3 Nigel Slater (1992). Real Fast Food. Penguin Books (published 2006). pp. 39–40. ISBN   978-0-14-102950-4.
  9. Gillian Riley (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
  10. Jamie Oliver. "roasted chilli frittata". Jamie magazine issue 7. Archived from the original on 2011-02-20.
  11. Clark, Melissa (15 July 2022). "Make the Most of Too Much Summer Squash With the Zucchini Slice". The New York Times . ISSN   0362-4331 . Retrieved 25 August 2022.