How to Make Frittata

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

PICTURE WALKTHROUGH – HOW TO MAKE FRITTATA STEP BY STEP

1. First, add oil to a heated pan over medium heat. We like to use a well seasoned cast iron pan.

2. Next, add thinly sliced potatoes and sliced onions and optionally carrots. Sauté to distribute seasoning.

3. Add salt, pepper, crushed garlic, and optionally rosemary. Next, add sliced mushrooms, continue to cook.

4. Cover the pan to speed cooking. Cook mixture until potatoes are fork tender, do not brown. Shake often to make sure there isn’t any sticking. Add oil as needed.

5. Crack at least 6 eggs in a bowl. If you have a large pan then use more eggs. Leftovers are good.

6. Combine eggs with 1 tablespoon of mayonnaise (optional). This adds additional fluffiness and richness to the frittata and the oil in the mayo helps prevents sticking.

7. Add 1 tablespoon Original Dipping or Citrus Infused Sauce medium or hot according to your taste. Whip thoroughly with a fork or whip.

8. Next, remove potato mixture from pan to a large bowl. After beating egg mixture thoroughly with a fork pour it over the combined potatoes and egg mixture. Use a rubber spatula to get every last drop of egg mixture. Using the spatula mix thoroughly.

9. Return oiled pan to burner. Remove any residue, which will cause the frittata to stick. Add additional oil as needed. Spread frittata mixture evenly on pan using a heat resistant rubber spatula.

10. Periodically shake the pan to keep frittata loosened, add oil or butter as necessary. Cover pan to speed cooking. Test edges with rubber spatula and if there are pools of uncooked egg on top, then float these to an edge.

11. When the frittata is firm enough to move, carefully slide it on to a large plate.

12. Hanging onto the edge of the plate, invert and place frittata uncooked side down onto the pan, firmly set with spatula as needed (do this quickly without hesitation once started). If you mess it up, recover as best you can and better luck next time.

13. Cover the pan to speed the cooking. Place sliced or grated cheese(s) on top of the frittata. This is also useful to create pie shaped cut lines.

14. Prepare toppings as the frittata cooks and the cheese melts. Once done, slide the frittata on to a large plate, slice with a sharp knife, and top with chopped tomatoes, sliced green onions, avocado and anything else.

Now That You’ve Made Frittata Compliment it with Spicy Sour Cream, Mayo, or Yogurt

Mix Sour Cream with either Citrus Infused Sauce or Original Dipping Sauce to make a spicy sour cream. You can also do this with mayonnaise and plain Greek yogurt.

When making your Spicy Sour Cream consider that different people will have different heat preferences. Some will like it mild and others will like it hot. So, give each person their own small bowl or ramekin with a mix to their liking.

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.

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