Something to do on a slow day.
Today for example!
Up ’til late watching the Olympic closing ceremony last night–lazy morning catching up on life with house guests–sunny but mild outside–prospect of more talk and lunch under the fig tree–slices of fritatta with a green salad and a plate of brilliant red tomatoes, sliced, with olive oil and torn up basil leaves, setting us all up nicely for an afternoon siesta.
In this case patience to melt the sliced onion slowly and not to rush the cooking of the omelette.
A simple classic frittata from one of my favorite old cookbooks: Marcella Hazan’s 2nd Classic Italian Cookbook.
6 tblsps olive oil
450gms/1lb red onions–sliced thin
50gms/2oz parmesan–freshly grated is best
salt and pepper
- Heat the oil in a large frying pan and add the onion.
- Sauté over a low heat until the onion starts to caramelise and that pleasing scent wafts over the kitchen.
- Turn off the heat and prop up the pan at an angle to allow some of the oil to drain off.
- Choose a 10″/26 cm pan that goes under a grill to make the omelette.
- Spoon out the drained oil (probably about 2 spoonfuls) into the pan.
- Whisk the eggs together in a bowl.
- Add the cooled down onion and parmesan to the egg mix.
- Mix and season well.
- Heat the saved oil in the pan–(2 tablespoons is what you need to cook the omelette, so add a little extra if there’s not enough of the saved.)
- Add the eggs and spread the mix out evenly in the pan.
- Turn the heat to the lowest (use a heat diffuser or two if you need to) and cook for about half-an-hour.
- Heat the oven grill to hot.
- When there is just a pool of loose egg mix left on top, place the pan under the grill for about a minute.
- The top should be lightly colored.
- Ease a spatula under and round the omelette and slide it on to a serving plate.
- Slice as needed.