Frittata

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Frittata
Frittata.jpg
A frittata
TypeOmelette
Place of originItaly
Main ingredientsFried beaten eggs
VariationsFritaja (Istria)
Cookbook:Frittata  Frittata
 
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Frittata
Frittata.jpg
A frittata
TypeOmelette
Place of originItaly
Main ingredientsFried beaten eggs
VariationsFritaja (Istria)
Cookbook:Frittata  Frittata

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and translates to "fried".

History[edit]

The Italian word frittata derives from friggere and means fried. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.[1]

In the last fifty years, "frittata" has become 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[edit]

References[edit]

  1. ^ Elizabeth David (1954). Italian Food. Barrie & Jenkins (published April 5, 1990). ISBN 978-0-7126-2000-0. 
  2. ^ a b c Delia Smith (1998). Delia's How To Cook. Book One. BBC Worldwide. pp. 48–49. ISBN 0-563-38430-1. the Italian word here is lentamente—very slowly 
  3. ^ a b Robert Carrier (1963). Great Dishes of the World. Sphere Books (published 1967). p. 121. ISBN 0-7221-2172-5. 
  4. ^ a b c Sarah Brown (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6. 
  5. ^ H L Cracknell and R J Kaufmann (1972). Practical Professional Cookery. Macmillan (published 1973). pp. 114–119. ISBN 0-333-11588-0. 
  6. ^ a b c Nigel Slater (1992). Real Fast Food. Penguin Books (published 2006). pp. 39–40. ISBN 978-0-14-102950-4. 
  7. ^ Gillian Riley (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168. 
  8. ^ Jamie Oliver. "roasted chilli frittata". Jamie magazine issue 7. Archived from the original on 2011-03-03. 

External links[edit]