The Italian word frittata derives from frigerre meaning “fried”. The frittata is a quintessential example of cucina povera or humble cuisine, the simple and rustic style of which is adored by every one of us inherently. This is probably why it is rare to find a frittata on an Italian restaurant menu, because it is home food, just like bhindi ki sabji or baingan ka bharta. What makes the frittata different from an omelette is the wide variety of ingredients that are used in its preparation. Rather than adding ingredients to eggs while they cook in the pan, they are either cooked first and eggs added on top, or both aremixed together and then cooked slowly. Also, the frittata is usually thicker and more filling. It can sometimes be an entire meal in itself, depending on what’s in it. Rather than being served whole, it is traditionally cut into slices and served. It sounds fancy, but it’s really easy to make- even in the hostel, I daresay -and extremely adaptable. This recipe takes about 30 minutes in all, and serves 5-6. You can divide/multiply the ingredients according to the number of servings you want, too. Try it out!
Here’s what you’ll need:
- 6 eggs
- 2 medium potatoes, sliced thinly into roundels
- Oil for frying (neutral oils like sunflower oil are best)
- 1 onion, thinly sliced
- 1 cup Mushrooms, thinly sliced
- 1 cup chopped spinach
- 4-6 cloves of garlic, thinly sliced/grated.
- 1⁄2 cup grated cheese( you can use more)
- Salt and black pepper to taste
- Frying pan and spatula
Method:-
1. Heat the pan with 2-3 tsp oil. When the oil is warm, add the potato slices. Cook the potatoesover medium-high heat, stirring every now and then, until they begin to soften -about 3minutes. Add the onions, mushrooms, spinach and garlic, and a sprinkle of salt and pepper. Don’t be startled by the amount of moisture the mushrooms and spinach give out, it will evaporate soon. Once all the moisture is gone, you will be left with a lovely flavourful mixture. Check if the seasoning is right; turn the heat down to low.
2. Crack the eggs in a bowl, beat vigorously until light and frothy (you can do this while the potatoes are cooking). Add some salt and pepper, but be stingy this time, because the potato mixture has already been seasoned. Stir in most of the cheese, you may leave some for sprinkling on top later.
3. Add 1 tsp of oil to the mix, just so that the frittata doesn’t stick to the pan. Pour the eggs in. Shake the pan a little to coax the eggs to the bottom of the pan. You may turn the heat back up to low-medium. At this stage you can add the remaining cheese or any other cheese you like.
4. When most of the frittata has set, turn it over gently. The bottom should be golden. Another 2 minutes, and you’re finished!Take it off the heat and serve immediately! It tastes heavenly on its own, but you can eat it with bread or as an accompaniment to another spicy dish.
I personally adore the combination of mushrooms, spinach and any additional sharp creamy cheese in my frittata. Other optional ingredients that you might want to try are- roasted red bell pepper, tomato, green peas, beans, sliced and fried aubergines, leftover pasta, sausages, ham, bacon, shredded or smoked meats, other types of cheese (feta cheese or parmesan add a delightful sharp flavour to the frittata) – basically anything you like.
Remember that Italian cooking is more about the flavour, rather than the technique. Just play it by ear; measurements aren’t really hard and fast. Every time I’ve made this, I swear there has been a change in the ingredients, so don’t be afraid to experiment!
Buon Appetito!
Submitted by
Sanjana Rao Yarram
Third Year IPM Student
Chiraag 
