Frittata

A frittata is an Italian egg dish. Beaten eggs are mixed with fillings such as vegetables, cheese, cooked potatoes or cured meat, then cooked slowly in a pan until set. Unlike an omelet, it is not folded. It is served flat, in wedges, hot or at room temperature.

How to do it

1. Heat the oven to 180°C (350°F) or turn on the broiler (grill in the UK).
2. Cook any raw fillings first in an oven-safe skillet, about 25 cm (10 inches) across. Fillings should be cooked and fairly dry.
3. Beat 8 eggs with a pinch of salt and 2 to 3 tablespoons of milk, cream or grated cheese.
4. Pour the eggs over the fillings in the pan over medium-low heat. Stir gently for the first minute, then leave it.
5. Cook until the edges are set and the middle is still a little wet, 6 to 10 minutes.
6. Move the pan to the oven for 8 to 12 minutes, or under the broiler for 2 to 3 minutes, until the top is just set.
7. Rest for 5 minutes, then slide it out and cut into wedges.

How to tell it is done

The center no longer looks wet and springs back when pressed, much like the spring-back test for cake. A knife in the middle comes out clean. The edges are lightly golden, not brown and rubbery. Egg dishes should reach 71°C (160°F) in the center.

Common mistakes

• High heat. The eggs turn tough and weep liquid.
• Raw, wet vegetables. They release water and the frittata goes soggy.
• A sticky pan. Use a well-seasoned or nonstick pan and enough oil.
• Leaving it under the broiler. It goes from set to rubbery in under a minute.

In recipes

A frittata is close to a Spanish tortilla, which is mostly potato and onion and is flipped instead of finished in the oven. A quiche has a pastry crust and more cream, so it is softer. Frittata keeps in the fridge for 3 to 4 days and is good cold.