The difference between tortillas and frittata 2022
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to “fried”
- Main ingredients: Fried beaten eggs
- Variations: Fritaja (Istria)
- Origin: Italy
The main difference between a frittata and an omelette is that instead of curdling the eggs in the pan, plus turning them over so that they cook on both sides, in the frittata you start by curdling the eggs in a pan, adding the rest of previously sautéed ingredients and then the pan is passed
Italian gastronomy has many similarities with ours because we are two Mediterranean countries and we often use the same ingredients. An example of these similarities is the frittata, a dish reminiscent of our tortilla and worth discovering for its delicious flavor.
- Ready-to-eat frittatas
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The main difference between a frittata and an omelet is that instead of curdling the eggs in the pan turning them over so that they cook on both sides, in the frittata, you start by curdling the eggs in a pan, adding the rest of previously sautéed ingredients and then the pan is passed to the oven to gratin them.
Our frittata recipe does not use potatoes, but Maggi mashed potatoes, which allows us to achieve a creamier result in less time. Maggi puree does not incorporate gluten, preservatives, or colorants, using 99% of the best quality potatoes for its preparation.
The best ingredients to make a frittata
- 115g (1 bag) Maggi mashed potatoes
- 250 ml semi-skimmed milk
- 250 ml of water
- One eggplant
- One zucchini
- ¼ red bell pepper
- ¼ green bell pepper
- One onion
- One tomato
- One handful of basil leaves
- Six eggs
- Five tablespoons grated sheep cheese
- Salt
- Pepper
- Olive oil
Difficulty
Easy
Preparation time
30 minutes
Cooking time
35 minutes
How to make the frittata step by step
We prepare the aubergines.
We wash the aubergine and cut it into slices, put it in a colander, and salt it so that it sweats and releases the bitter taste. After 10 minutes, rinse it under the tap and dry it. Meanwhile, prepare the mashed potatoes.
Mashed potatoes ready in a few minutes
Heat the milk with the water and a pinch of salt in a saucepan. When it starts to boil, remove the heat and add the potato flakes. Let stand for a few moments and stir gently to obtain a mashed potato. We booked.
We chop the vegetables.
Cut the courgette, the peppers, the drained aubergine, and the tomato into small cubes. Chop the onion and basil.
We cook the vegetables.
Heat a frying pan with a bit of olive oil and sauté the onion. When it is transparent, we add the rest of the vegetables. Season with salt and pepper and cook for about 20 minutes.
Mix the frittata filling
In a large bowl, beat the eggs. Remove the vegetables from the heat and add the grated cheese, mashed potatoes, and basil. Mix with the beaten eggs and season with salt and pepper.
We cook the frittata.
We grease a circular baking dish that we can put on the fire. Pour the mixture into the pan, place it over the heat and let the bottom part set for a few minutes, then place the pan in the oven at 180ºC and bake for about 25 minutes or until the mixture has set.
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Use a nonstick skillet.
To prevent the ingredients from sticking, we must use a nonstick or stainless steel pan. Before adding the ingredients to the pan, let the oil heat up over medium heat. Some add the ingredients in layers: first the egg, then the vegetables, and finally the cheese.
Dairy is a must
Milk or cheese cannot be missing in a frittata. They are essential to achieve a creamy result, so adding Maggi mashed potatoes is a great idea to achieve this. They also serve to unify the rest of the ingredients.
Oil or butter?
As a fat, we can use extra virgin olive oil or butter, according to our tastes, but we can also mix both.
Let the imagination fly.
To prepare a frittata, we can use all ingredients and create our combinations. It is the best way to avoid food waste and not leave leftovers in the fridge.
The best frittata recipes and their variants
spaghetti frittata
A very original frittata recipe is to make it from our favorite spaghetti, for example, carbonara, pesto, or bolognese. It will be enough to curdle them with a beaten egg in the oven.
Potato, basil and feta frittata
The preparation is the same as the base recipe but uses small feta cheese and fresh basil leaves. We can use a little more milk to make it creamier when preparing the mashed potatoes.
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Broccoli and Chive Frittatas
The frittatas goes very well with any vegetable, and broccoli and chives are no exception. Flavored with fresh herbs, they are a delicious combination.
History and origin of the frittatas
The frittata is an Italian preparation of peasant origin. It arose from the mixture of ingredients that were leftover from the day before or that were available, and, in addition, they used to be very cheap, such as pasta, eggs, and onion; in fact, the first version is the frittata di cipolle
Its name comes from the Italian Fritto since it was prepared in the same pan where the eggs were fried. For its preparation, it is best to use a thick-bottomed pan.
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Last update on 2022-04-20 / Affiliate links / Images from Amazon Product Advertising API