This has been on the menu for years.
The combinations in this classic Italian omelette are Marcella Hazan’s and depend on slow cooking in the first and third stages.
I tried doing it with three pans this time–don’t tell Meredith!
She thinks I use more pans than any cook in the history of the world.
It made life easier and reduced the cooking time a little in the second stage.
It’s a good dish for company that can be cooked beforehand and served tepid.
for 4 or more
3 onions–sliced thin in a food processor
4 tablespoons of olive oil
3 medium courgettes/zucchini–sliced thin in the processor
salt and pepper
5 large eggs
50gms/2oz grated parmesan
- Heat the oil in a medium pan (29cm/11.5″) and add the sliced onions.
- Turn them over in the oil and cook on a low heat until they color nicely.
- Transfer them to the larger pan (if using)–33cm/13″–and add the sliced cougettes/zucchini and a pinch of salt.
- Turn the mixture over thoroughly and cook over a medium heat until the courgettes are soft.
- Push the mixture to the handle side of the pan and slip something under it to prop it up at a slight angle.
- Leave it to cool for 10 minutes or so, allowing some of the oil to separate from the courgette mix and settle at the bottom of the pan, making the frittata less greasy.
- Break the eggs into a large bowl and whisk them together.
- Add the cooled down courgette and onion mixture and integrate it with the eggs and season.
- Fold in the parmesan cheese.
- Heat a tablespoon of oil in the third pan (26cm/10″)–to avoid the mixture sticking–and pour in the mixture.
- Cook this over the lowest possible heat for about 30 minutes–until there only a small puddle of the mixture left on top.
- Heat the grill and slip the pan under it for a minute or so lightly browning the top of the frittata.