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.
Patience is the extra ingredient that makes the difference between dry and moist frittatas.
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
5 eggs
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.
Robin Ellis 
WoW I love frittata!! Today for dinner dad cooked aubergines alla parmigiana! Surely you know the recipe…uhmm delicious with fresh salad for compamy! I love stay in the relax of mountain at my parents house…not too much things to do: have relax, books, cooking, caring cats, dog, canarinis and fresh bath! ;))
Dear Robin,
Eight times out of ten, when I open your blog I just see it for a second and then the screen turns gray and it is gone for good. Help! Are any others having this problem?
I was very saddened to read of the loss of Angharad and “Dr. Ennis”. They are gone far, far too soon.
Sincerely, Maureen Harney maureenharney@yahoo.com
Other people have said the same–we’ll ask wordpress about it–thanks for telling us.
Sounds so good. Think I will fix tomorrow. Judy in florida
I too have that problem with your blog Robin. I agree with Maureen, about it being roughly 8/10
We will enquire–I’m sorry you are having a problem, Viki.
Looks tasty! Definitely am trying this.
BTW, I’ve experienced the problems the 2 other commenters have experienced, but not with your blog, Robin.
Sorry if this posts twice…I forgot I had a WP account and it asked me to log in…anyway, this looks really good and I plan on making this later in the week.
BTW, I’ve experienced the problems the other 2 posters had, however, it was on other sites and not yours, Robin.
Thanks. We have asked about this problem and hope to have it sorted soon.
I have this problen on email, so I have to log in online every time. I see an email now, and immediately go online to read it
I made this for dinner this evening – it was delicious… served on torn lettuce leaves! My sister recommended this blog site, not just for recipes but also for Poldark references too 🙂
This is a great post thankss