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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

[edit]

TheItalian wordfrittata derives fromfriggere and roughly means 'fried'. This was originally a general term for cooking eggs in afrying pan (or skillet in the US), anywhere on the spectrum fromfried egg, through conventionalomelette, to an Italian version of theSpanish omelette, made with friedpotato. 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 thatDelia 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:

  • While there may or may not be additional ingredients,[3] such as cubed potato,[4] such ingredients are combined with the beaten egg mixture while the eggs are still raw[5][6] rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.[7]
  • 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,[6] typically 15, until the underside is set but the top is still runny.[2][8]
  • The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,[5][8][9] or grilled briefly under an intensesalamander to set the top layer,[2][6][8] or baked for around five minutes.[10]

See also

[edit]

Media related toFrittata at Wikimedia Commons

References

[edit]
  1. ^Elizabeth David (1954).Italian Food.Barrie & Jenkins (published April 5, 1990).ISBN 978-0-7126-2000-0.
  2. ^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
  3. ^"Italian dictionary entry for "frittata"".Vocabolario treccani. Treccani. Retrieved9 January 2022.
  4. ^ Andrea Soranidis (2017).Classic Italian Potato Frittata recipe.
  5. ^abRobert Carrier (1963).Great Dishes of the World.Sphere Books (published 1967). p. 121.ISBN 0-7221-2172-5.
  6. ^abcSarah 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. ^abcNigel 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 fromthe 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. Retrieved25 August 2022.
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