OVERVIEW
Frittata or Spanish Tortilla are wonderful for breakfast or served anytime. This is a great way to use leftover vegetables or meat. For this reason, every home chef should have this basic dish as part of their cooking repertoire. It is a way to reduce food waste while being creative and serving delicious meals to your friends and family. This recipe has pictures so you can learn how to make frittata step by step.
Spanish Tortilla or Frittata – What’s the Difference?
Tortilla and frittata share many of the same characteristics. They are both egg based thick omelettes usually with salt, pepper, onion, and other ingredients, too. But, the main difference is that Spanish tortilla is cooked partially and then flipped (usually slid onto a plate and then inverted) whereas frittata is usually started on the stovetop and finished in the oven without any sliding or inverting. I’ve enjoyed eating these dishes in various parts of Spain and Italy and make them often at home. I use the term frittata because tortilla for most Americans means the thin, flat flour or cornmeal pancake used in burritos and other “Mexican” cooking. So, to avoid confusion I say frittata.
Making Frittata is a Creative Endeavor
Frittata is absolutely delicious topped with ripe tomatoes and a mixture of Original Dipping Sauce or Citrus Infused Sauce mixed with either mayo or sour cream. But, seriously use whatever ingredient and leftovers you have on hand. Change it up over time. We like to add carrots no matter what other ingredients we use. Compliment your frittata with fresh herbs. If there aren’t any in season, then learn another trick, make herb pesto while the herbs are in season. Put that on your calendar right NOW. Carrots and herbs gives your frittata extra flavor and beautiful color, too.
This recipe will make 1 large frittata that you can snack on all day or share with others as an entree or appetizer. No matter how you make your frittata it will be even more tasty dipped in Spicy Mayo.
Ingredients:
- 2-3 medium potatoes, sliced (mix in a sweet potato for extra flavor)
- Optional: 1 large carrot, sliced or diced
- Optional: any leftovers you wish to include, e.g. veggies, meat, fish, sausage, etc.
- 2 cloves garlic (crushed) or 1/2 teaspoon garlic powder
- 5-7 crimini “brown” mushrooms, sliced (mini portobello)
- 1/2 cup onion, sliced (try mixing a variety of onions – red, sweet, yellow)
- 2 tablespoons coconut oil or olive oil or butter
- Optional: 1 tablespoon rosemary, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 or more large eggs
- 2 tablespoons mayonnaise, additional mayonnaise if used as mix in topping
- Your favorite cheese, sliced or shredded (if you slice it you can arrange the slices to get pie shaped cut lines – see picture)
- Toppings: avocado, tomatoes, green onions, fresh herbs, sour cream, spicy mayo, or whatever you like
- Organic Citrus Infused Sauce or Organic Original Dipping Sauce – Medium or Hot versions
Preparation Notes for Making Frittata
Potato Notes
Slice the potatoes thinly. Then, when cooking your potatoes don’t brown them. Cook them until fork tender but you’re not trying to make them crispy.
Stage Ingredients
It helps to have all of your ingredients sliced, chopped, gathered and otherwise prepared before you start cooking. That way once you begin making the frittata you can stay focused on the rhythm. Having small bowls helps you organize.
Cooking Tips
Make sure you pan is well oiled and that you don’t cook on too high of a temperature. This way the frittata will slide out on to our plate and make it easier to flip. If somebody snuck into your kitchen and messed up your frittata (I’m sure it wasn’t you) then finish it off in the oven provided you have the type of pan that can handle that. Pay particular attention to handles and removable pan grips.
Yield: 4-8 people. This recipe will make 1 large frittata that you can snack on all day or share with others as an entree or appetizer.
Prep Time: 15 minutes
Cook Time: 20 minutes
TotalTime: 35 minutes
MORE ABOUT OUR SAUCES
This Frittata recipe uses either Organic Original Dipping Sauce or Organic Citrus Infused Sauce, These sauces are shelf stable and ready to eat out of the jar. Plan ahead and have some in your pantry. Our clean label sauce are:
- USDA Organic Certified by WSDA
- Gluten-Free
- Vegan
- Free of additives and preservatives
- Shelf stable, refrigerate after opening
- Loved by Customers
PICTURE WALKTHROUGH – HOW TO MAKE FRITTATA STEP BY STEP
Now That You’ve Made Frittata Compliment it with Spicy Sour Cream, Mayo, or Yogurt
Frittata Serving Suggestions
Serve it hot or cold. In Spain, it is very common for tortilla to be served cold or room temperature. Serve with Organic Citrus Infused Sauce or Organic Original Dipping Sauce – Hot or Medium on its own or mixed with mayonnaise or sour cream. We especially love this dish dipped in Spicy Mayo. Enjoy. We hope you have fun making it.
Let’s Not Keep Secrets
If you liked this Recipe of How to Make Frittata and enjoy good food consider subscribing to our recipe blog and connecting with us on our social channels. That is also a great way to share these recipes and delicious sauces with others. Find our social channels on the Connect with Simpatico Foods page. Please also subscribe to the Simpatico Foods YouTube channel and click notification to receive new videos as they are published.