Frittata
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Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
[edit] History
The Italian word frittata derives from fritto, the past participle of "to fry" (friggere),[1] and 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 pasta instead of fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.[2]
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".[3] When used in this sense there are four key differences from a conventional omelette:
- There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw[4][5] rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette.[6] Eggs for frittata 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 5–10 minutes,[5] typically 15, until the underside is set but the top is still runny.[3][7]
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full,[4][7] or grilled briefly under an intense salamander to set the top layer,[3][5][7] or baked for around five minutes.[8]
- Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
[edit] Variations
Frittata is equivalent to an Iranian dish called kookoo. There are different types of kookoo such as kookoo sabzi (herb frittata) and kookoo sibzamini (potato frittata).[9]
[edit] References
- ^ "definition of frittata from Oxford Dictionaries Online". OUP. http://oxforddictionaries.com/view/entry/m_en_gb0317860. Retrieved 2011-03-02.
- ^ Elizabeth David (April 5, 1990) [1954]. Italian Food. Barrie & Jenkins. ISBN 978-0712620000.
- ^ 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"
- ^ a b Robert Carrier (1967) [1963]. Great Dishes of the World. Sphere Books. p. 121. ISBN 0-7221-2172-5.
- ^ a b c Sarah Brown (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6.
- ^ H L Cracknell and R J Kaufmann (1973) [1972]. Practical Professional Cookery. Macmillan. pp. 114–119. ISBN 0 333 11588 0.
- ^ a b c Nigel Slater (2006) [1992]. Real Fast Food. Penguin. pp. 39–40. ISBN 978-0-14-102950-4.
- ^ Jamie Oliver. "roasted chilli frittata". Jamie magazine issue 7. Archived from the original on 2011-03-03. http://www.webcitation.org/5wtcXsSec.
- ^ Recipe for Kookoo-e Sabzi
