Best technique for making a frittata
Posted 15 June 2012 - 09:09 PM
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Posted 15 June 2012 - 10:08 PM
I take it out and leave it for a couple of minutes so it will firm up. If you're lucky, you can flip then pan and the whole thing will come out with out breaking.
I always serve it with a green salad and buttered bread.
Posted 15 June 2012 - 10:47 PM
Method's dead easy in our version: fry the potatoes and drain, then dump into the omelette/fritatta pan. Sprinkle over any other ingredients being used, and then pour over the whole thing the beaten eggs. Cook on medium/medium-low until firm at least on the bottom. Cut & serve, as Harrysnapperorgans says, with salad and fresh bread.
These days after seeing what I considered a completely eye-opening video on stainless steel pans on Rouxbe, I'd do it in my largest S.S. pan rather than a [supposed] 'non-stick' or cast iron -- it just feels so much cleaner and if you get it right, it just slips right out!
Posted 16 June 2012 - 05:33 AM
Here's a breakfast frittata I've made with leftover pasta.
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Posted 16 June 2012 - 09:11 AM
Here's my difference, I deep fat fry the cubed potatoes brefore adding them. I like a little more crunch from the potatoes than I get if I saute them in the pan. I can also use a bigger dice. Just the way I grew up eating them.
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Posted 16 June 2012 - 10:21 AM
Finishing them under the broiler is, IMO, one of Marcella Hazan's very rare mistakes. This inevitably results in a leathery (not to mention frequently burnt) brown layer on the top where one is not desired. Broiling the frittata also has a tendency to make it puff up, which is not desired. A frittata is supposed to be firm and set, not fluffy or airy. To achieve this, you want to cook the frittata as slowly as possible. Starting with very low heat on the stove and then into a low oven is the best way, IMO, followed by a substantial rest to set up and come down almost all the way to room temperature.
Posted 16 June 2012 - 12:06 PM
Cook 1/2 cup veg (I usually do onions and mushrooms). Beat the eggs and stir in 1/2 C cheese (whatever I have), along with a good bit of fresh thyme, salt and pepper. Melt a T of mixed butter and oil. Add veg, then eggs/chese. Cook on medium low flame for 5-10 minutes, until the bottom is fairly firm. Into the oven for another <=10 minutes, just until the top is no longer runny. Let it sit while I saute some potatoes (I prefer them on the side).
Serve with Crystal sauce on the side. :-) This produces a frittata of the thinner type. I don't like the big, poofy kind. If you don't let it cool enough, it will disintegrate when you try to cut it. This is perfect for 2 people. Sometimes we have a little left over for one of us to take for lunch the next day.
edited to add the butter/oil part...
Edited by onrushpam, 16 June 2012 - 12:08 PM.