Frittata: Difference between revisions
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==History== | ==History== | ||
The [[Italian language|Italian]] word ''frittata'' derives from ''friggere'' and roughly means 'fried'. This was originally a general term for cooking eggs in a [[frying pan]] (or skillet in the US), anywhere on the spectrum from [[fried egg]], through conventional [[omelette]], to an Italian version of the [[Spanish omelette]], made with fried [[potato]]. Outside Italy, ''frittata'' was seen as equivalent to | The [[Italian language|Italian]] word ''frittata'' derives from ''friggere'' and roughly means 'fried'. This was originally a general term for cooking eggs in a [[frying pan]] (or skillet in the US), anywhere on the spectrum from [[fried egg]], through conventional [[omelette]], to an Italian version of the [[Spanish omelette]], made with fried [[potato]]. Outside Italy, ''frittata'' was seen as equivalent to "omelette" until at least the mid-1950s.<ref>{{cite book | author = Elizabeth David | author-link = Elizabeth David | title = Italian Food | publisher = [[Barrie & Jenkins]] | year = 1954 | publication-date = April 5, 1990 | isbn = 978-0-7126-2000-0 }}</ref> | ||
''Frittata'' has come to be a term for a distinct variation that [[Delia Smith]] describes as | ''Frittata'' has come to be a term for a distinct variation that [[Delia Smith]] describes as "Italy's version of an open-face omelette".<ref name="Delia_1998">{{cite book | year = 1998 | title = Delia's How To Cook | volume = Book One | pages = [https://archive.org/details/deliashowtocook00smit_0/page/48 48–49] | author = Delia Smith | author-link = Delia Smith | isbn = 0-563-38430-1 | publisher = [[BBC Worldwide]] | quote = the Italian word here is ''lentamente''—very slowly | url-access = registration | url = https://archive.org/details/deliashowtocook00smit_0/page/48 }}</ref> When used in this sense, there are four key differences from a conventional omelette: | ||
* While there may or may not be additional ingredients, <ref>{{cite web |url=https://www.treccani.it/vocabolario/frittata/ |website=Vocabolario treccani |publisher=Treccani |access-date=9 January 2022 |title= Italian dictionary entry for "frittata" }}</ref> such as cubed potato, <ref> Andrea Soranidis (2017). [https://www.thepetitecook.com/italian-potato-frittata/ ''Classic Italian Potato Frittata recipe''].</ref> such ingredients are combined with the beaten egg mixture while the eggs are still raw<ref name="Carrier_1963">{{cite book | author = Robert Carrier | title = Great Dishes of the World | year = 1963 | publisher = [[Sphere Books]] | publication-date = 1967 | page = 121 | isbn = 0-7221-2172-5 | author-link = Robert Carrier (chef) }}</ref><ref name="Brown_1984">{{cite book | author = Sarah Brown | title = Vegetarian Cookbook | publisher = [[HarperCollins]] | isbn = 0-7225-2694-6 | year = 1984 | page = 127 }}</ref> rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.<ref>{{cite book | title = Practical Professional Cookery | pages = 114–119 | isbn = 0-333-11588-0 |author1=H L Cracknell |author2=R J Kaufmann | year = 1972 | publication-date = 1973 | publisher = [[Macmillan Publishers|Macmillan]] }}</ref> | * While there may or may not be additional ingredients,<ref>{{cite web |url=https://www.treccani.it/vocabolario/frittata/ |website=Vocabolario treccani |publisher=Treccani |access-date=9 January 2022 |title= Italian dictionary entry for "frittata" }}</ref> such as cubed potato,<ref> Andrea Soranidis (2017). [https://www.thepetitecook.com/italian-potato-frittata/ ''Classic Italian Potato Frittata recipe''].</ref> such ingredients are combined with the beaten egg mixture while the eggs are still raw<ref name="Carrier_1963">{{cite book | author = Robert Carrier | title = Great Dishes of the World | year = 1963 | publisher = [[Sphere Books]] | publication-date = 1967 | page = 121 | isbn = 0-7221-2172-5 | author-link = Robert Carrier (chef) }}</ref><ref name="Brown_1984">{{cite book | author = Sarah Brown | title = Vegetarian Cookbook | publisher = [[HarperCollins]] | isbn = 0-7225-2694-6 | year = 1984 | page = 127 }}</ref> rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.<ref>{{cite book | title = Practical Professional Cookery | pages = 114–119 | isbn = 0-333-11588-0 |author1=H L Cracknell |author2=R J Kaufmann | year = 1972 | publication-date = 1973 | publisher = [[Macmillan Publishers|Macmillan]] }}</ref> | ||
* Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result. | * Eggs 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 five minutes,<ref name="Brown_1984" /> typically 15, until the underside is set | * The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes,<ref name="Brown_1984" /> typically 15, until the underside is set but the top is still runny.<ref name="Delia_1998" /><ref name="Slater_1992">{{cite book | author = Nigel Slater | author-link = Nigel Slater | title = Real Fast Food | isbn = 978-0-14-102950-4 | publisher = [[Penguin Books]] | pages = 39–40 | year = 1992 | publication-date = 2006 }}</ref> | ||
* The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,<ref name="Carrier_1963" /><ref name="Slater_1992" /><ref name="Riley_2007">{{cite book | title = The Oxford Companion to Italian Food | author = Gillian Riley | page = 168 | chapter = Eggs | publisher = [[Oxford University Press]] | date = 1 November 2007 }}</ref> or grilled briefly under an intense [[Grilling#Salamander|salamander]] to set the top layer,<ref name="Delia_1998" /><ref name="Brown_1984" /><ref name="Slater_1992" /> or baked for around five minutes.<ref>{{cite web|url=https://www.jamieoliver.com/recipes/vegeterian-recipes/roasted-chilli-frittata |archive-url=https://web.archive.org/web/20110220143901/http://www.jamieoliver.com/recipes/vegeterian-recipes/roasted-chilli-frittata |archive-date=2011-02-20 |author=Jamie Oliver |author-link=Jamie Oliver |title=roasted chilli frittata |work=Jamie magazine issue 7 |url-status=dead }}</ref> | * The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,<ref name="Carrier_1963" /><ref name="Slater_1992" /><ref name="Riley_2007">{{cite book | title = The Oxford Companion to Italian Food | author = Gillian Riley | page = 168 | chapter = Eggs | publisher = [[Oxford University Press]] | date = 1 November 2007 }}</ref> or grilled briefly under an intense [[Grilling#Salamander|salamander]] to set the top layer,<ref name="Delia_1998" /><ref name="Brown_1984" /><ref name="Slater_1992" /> or baked for around five minutes.<ref>{{cite web|url=https://www.jamieoliver.com/recipes/vegeterian-recipes/roasted-chilli-frittata |archive-url=https://web.archive.org/web/20110220143901/http://www.jamieoliver.com/recipes/vegeterian-recipes/roasted-chilli-frittata |archive-date=2011-02-20 |author=Jamie Oliver |author-link=Jamie Oliver |title=roasted chilli frittata |work=Jamie magazine issue 7 |url-status=dead }}</ref> | ||
==See also== | ==See also== | ||
{{Commons category-inline}} | |||
{{Portal|Italy|Food}} | {{Portal|Italy|Food}} | ||
* [[List of egg dishes]] | * [[List of egg dishes]] | ||
==References== | ==References== | ||
Latest revision as of 09:10, 30 June 2025
Template:Short description Template:Infobox food
Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.
History
The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.[1]
Frittata has come to be 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:
- While there may or may not be additional ingredients,[3] such as cubed potato,[4] such ingredients are combined with the beaten egg mixture while the eggs are still raw[5][6] rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.[7]
- Eggs 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 five minutes,[6] typically 15, until the underside is set but the top is still runny.[2][8]
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full,[5][8][9] or grilled briefly under an intense salamander to set the top layer,[2][6][8] or baked for around five minutes.[10]
See also
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References
Template:Omelettes Template:Cuisine of Italy
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- ↑ Andrea Soranidis (2017). Classic Italian Potato Frittata recipe.
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