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Frittata

From Wikipedia, the free encyclopedia
Egg-based Italian dish
Frittata
TypeOmelette
Place of originItaly
Main ingredientsFried beateneggs
VariationsFritaja (Istria)

Frittata is an egg-basedItalian dish, similar to anomelette, crustlessquiche orscrambled eggs, enriched with additional ingredients such asmeats,cheeses orvegetables.

History

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TheItalian wordfrittata derives fromfriggere and roughly means 'fried'. This was originally a general term for cooking eggs in afrying pan. Outside Italy,frittata was seen as equivalent to "omelette" until at least the mid-1950s.[1]

In Naples, the dish is claimed to have been invented locally. There, a variety made from pasta is most popular and is a source of local pride, with its creation held to represent "stroke of Neapolitan genius", in contrast with an occasional perception outside the region that the version's creation and popularity signifies poverty and a lack of variety inNeapolitan cuisine.[a] In the Naples region, frittatas are always thin. Varieties made without spaghetti are also commonly eaten; in smaller portions in the antipasto course and in larger pieces as a main.[2]

Differences to a conventional omelette

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Frittata has come to be a term for a distinct variation thatDelia Smith describes as "Italy's version of an open-face omelette".[3] When used in this sense, there are four key differences from a conventional omelette:

  • While there may or may not be additional ingredients,[4] such as cubed potato,[5] such ingredients are combined with the beaten egg mixture while the eggs are still raw[6][7] rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.[8]
  • Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
  • The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes,[7] typically 15, until the underside is set but the top is still runny.[3][9]
  • The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,[6][9][10] or grilled briefly under an intensesalamander to set the top layer,[3][7][9] or baked for around five minutes.[11]

See also

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Notes

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  1. ^Food writer Arthur Schwartz summarizes the sentiment as expressed in jokes that "those poor people whose cuisine is so limited and who eat so much pasta that they even put it in their omelets".[2]

References

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  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. ^abSchwartz, Arthur (1998).Naples at Table: Cooking in Campania. New York:HarperCollins. pp. 221 –222.ISBN 0-06-018261-X.
  3. ^abcDelia Smith (1998).Delia's How To Cook. Vol. Book One.BBC Worldwide. pp. 48–49.ISBN 0-563-38430-1.the Italian word here islentamente—very slowly
  4. ^"Italian dictionary entry for "frittata"".Vocabolario treccani. Treccani. Retrieved9 January 2022.
  5. ^ Andrea Soranidis (2017).Classic Italian Potato Frittata recipe.
  6. ^abRobert Carrier (1963).Great Dishes of the World.Sphere Books (published 1967). p. 121.ISBN 0-7221-2172-5.{{cite book}}:ISBN / Date incompatibility (help)
  7. ^abcSarah Brown (1984).Vegetarian Cookbook.HarperCollins. p. 127.ISBN 0-7225-2694-6.
  8. ^H L Cracknell; R J Kaufmann (1972).Practical Professional Cookery.Macmillan (published 1973). pp. 114–119.ISBN 0-333-11588-0.
  9. ^abcNigel Slater (1992).Real Fast Food.Penguin Books (published 2006). pp. 39–40.ISBN 978-0-14-102950-4.
  10. ^Gillian Riley (1 November 2007). "Eggs".The Oxford Companion to Italian Food.Oxford University Press. p. 168.
  11. ^Jamie Oliver."roasted chilli frittata".Jamie magazine issue 7. Archived fromthe original on 2011-02-20.

External links

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  • Media related toFrittata at Wikimedia Commons
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