Another rare piece of Italian cuisine joins us today; frittata. We can also call it as Italian omelette. In fact, it is a recipe which does not need a recipe. You can do it with the vegetables that you have or that you like. You don’t have to use what I use. You can even make it with just peppers and tomatoes like Turkish menemen, for example. But I can’t stop without saying that mine is a good combination. If possible, try it once.
I used a cast iron pan for frittata, but any pan that can be used both in the stove and in the oven like solid steel or a pan with a removable handle will be ok.
The consistency of the egg depends entirely on taste. If you like solid, you can keep it in the oven for a long time and wait for the egg to solidify. But if you like it runny, you can cook for a shorter time. While the baking time for each recipe may always change, so the cooking time for this recipe will vary even more according to taste.
Enjoy the recipe…
- 1 potato, chopped into cubes,
- 2 handfuls of spinach,
- 5-6 cherry tomatoes or 1 medium tomato,
- 2 eggs,
- 4 tablespoons of heavy cream,
- 4 tablespoons of olive oil
- Salt and pepper.
- Heat oil in a small skillet pan, add the potatoes and stir fry until tender,
- Add the spinach and sauté until withers,
- Add the tomatoes and sauté until slightly soften,
- Beat eggs, cream, salt and pepper in a separate bowl,
- Add the roasted vegetables to the egg mixture and mix them quickly,
- Pour the mixture back into the pan bake in the oven pre-heated at 180 C degrees until it reaches to the desired consistency.