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As such, 'Spanish omelette' [12] [13] or 'Spanish tortilla' [14] [15] are its common names in English, while tortilla española [9] [13] [16] [17] is the formally accepted name even within the peninsula. In Spain, an omelette (made simply of beaten eggs) is known as tortilla francesa (lit. ' French omelette ') to distinguish it from the potato ...
The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
“Spanish tortilla, an adored open-faced omelet packed with potatoes simmered in olive oil, inspired this frittata,” Mangini writes. “It’s heavy on the potatoes and light on the egg.
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
Sprinkle the top with the remaining cheese and bake the frittata for about 14 minutes, until set. Turn on the broiler and broil the frittata for 1 to 2 minutes, until the top is lightly browned. Slide the frittata onto a large plate and let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.
Preheat the oven to 350°. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and ...
Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.