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Easy Frittata, Tortilla or Quiche
Posted by Lori Ross - Viewed 1036 times

recipe by Lori Ross

Tortilla is Spanish, frittata is Italian and both are basically the same recipe of eggs, onions and parmesan cooked on the stove top with additions of other items based on national preferences. For example, in Spain, most tortillas I’ve tasted include potatoes while in Italy, frittatas often included antipasto vegetables such as roasted peppers, mushrooms and artichoke hearts.
 
According to Julia Child’s classic cookbook, Mastering the Art of French Cooking, the classic Quiche Lorraine contains heavy cream, eggs and bacon, no cheese. It is usually baked in a pastry crust. However, endless variations of quiche with cheese, meat, veggies with or without a crust abound. The recipe below provides the basics for making a stove top tortilla or frittata.
 
Stove top tortilla or frittata:
Use a non-stick pan that is 9" in diameter. 
6 eggs
1 large onion, thinly sliced
2 tbsp olive oil
½ tsp cracked black pepper
½ tsp salt
salt and pepper to taste
 
Sautee sliced onions gently in the olive oil until soft and golden. At this point you may add your optional additional items to sautee. Beat and season the eggs, adding cream and cheese to the mixture, add to the pan and turn the heat down low. Tip the pan around slightly so the egg mixture settles in evenly. After cooking for 5-6 minutes run a knife around the edges of the pan to loosen. If it slides around, it is almost set. To finish cooking, place frittata under a preheated hot broiler for 1 minute or cover fry pan with a plate and flip frittata upside down into it. Slip frittata (top down) back into pan to brown top and finish cooking. Cut into wedges and serve.
 
Optional:
½ cup cheese (parmesan, swiss and cheddar are always nice)
½ cup cream
½ cup ham, bacon or sausage cubed
½ cup cooked potatoes cubed
½ cup assorted fresh herbs
½ cup marinated artichoke hearts drained and sliced
½ cup chopped cooked vegetables asparagus, mushrooms, roasted peppers, zucchini, broccoli
½ cup chopped tomatoes or ¼ cup sun-dried tomatoes
½ cup small cooked shrimp or crab meat
½ cup chopped cooked lobster meat
1 tbsp fresh thyme or ¼ tsp dried thyme

Serves 4

Mediterranean Frittata
Melt 1 Tbsp butter in a 9 inch non-stick fry pan. Add egg mixture to the pan, then sprinkle with 1 tbsp each of chopped pimento peppers, sliced marinated mushrooms (drained), chopped sundried tomatoes and sliced black olives. Sprinkle frittata with cheddar, swiss, feta or goat cheese and continue with recipe.





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