On Aug 23, 3:40 am, "Giusi" > wrote:
> "Nancy2" > ha scritto nel ooglegroups.com...
>
> > Really, why is it called a frittata when it's just an omelet with
> > different kinds of stuff in it? I don't get it.
>
> > N.
>
> I was reared in a French kitchen and now work in an Italian kitchen, and to
> me they are very different. A frittata seems more like a Spanish tortilla
> than a French omelet. A frittata is denser, cooked through, served room
> temperature. A French omelet is fluffy, taken off the heat still runny and
> at its (IMO) best, anything added is added when it is folded, not in the
> eggs.
>
> An omelet is usually cooked with butter. A frittata is cooked in oil.
> Grated cheese is often added to the raw eggs, too.

I put omelet ingredients in the egg mixture before putting it in the
pan, and usually add the cheese last, before folding, so it can melt
at the last minute. I must be making frittatas, only I serve them
hot.

(I am really clueless - I thought frittata was a Mexican word.)

N.