How to Make A Fritatta

What is a Frittata?
Is it scrambled eggs, an omelette or a pie? Well, it’s somewhere in between all of them. A Frittata is another present Italian dish with three goals. Stretch your food to feed the family tonight and tomorrow and make it Awesome. There are many different kinds of Frittata. I will give you the recipe for one of them and ideas for two more. I have had each of them countless times and each time they were Awesome!
Potato and Egg Frittata

6-12 Eggs (depending on the number of people) – scrambled in a bowl
4 White Potatoes of any kind – cut into chunks
1/2 Cup Grated Parmesan Cheese
1/2 Cup Milk
6-8 Tablespoons Olive Oil
Salt and Pepper to taste (salt after the eggs are cooked and pepper before)
Scramble the eggs in a bowl, then a couple of grinds of black pepper
Heat a large frying pan over Medium/High Heat.
Add the olive oil
When Hot, fry the potatoes until golden brown and cooked through. Add salt to taste
Add the Milk to the scrambled eggs and scrambled one more time to blend
Add the Eggs to the Fried Potatoes
Stir a Little Bit to evenly distribute.
Once the eggs are set up, loosen them from the side of the pan with a butter knife or what ever you have handy.
Lower the heat to medium and allow the Fritatta to cook for 3-5 minutes.
– Old School versus New School Separation
Make sure the Frittata is loose on the bottom with a spatula Place a plate upside down over the frying pan and flip it over. The Frittata should be on your plate Slide the Frittata back into the frying pan to finish the cooking of the top which is now on the bottom. 3 minutes
Now, slide the Frittata back into the dish.
You are ready for dinner. Enjoy this pie.
If you are not comfortable flipping the frying pan over as mentioned above, you are a New Schooler. Don’t be ashamed, simply place it under the broiler until the Fritatta is golden brown on top or bake it in the oven for 5-8 minutes at 400 degrees.
This dish can be refrigerated for up to 3 days and reheated
Growing up, we also ate the Fritt with asparagus or zucchini in the place of potatoes. Steam or boil the asparagus until it is almost cooked through and then fry it. Fry the zucchini like you would the potatoes above. But, zucchini and asparagus do not need to be brown. Only cooked through.
My mother was an artist with a frying pan amongst other things. Yes, I am a New Schooler who could never get the hang of flipping the frying pan.
I hope you enjoy this meal on a Friday night with some crusty Italian bread, provolone cheese, a green salad and a glass of wine. Simple food made great is the key.

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