Ingredients: Per 4 servings
Put in a pan containing a full tablespoon of oil the cloves of garlic and brown them. Eliminate and mix in the anchovy paste, parsley and tomato.
Season with a little salt and chili powder. Continue cooking for another 8 minutes, then pour the mixture into a bowl and leave to become cold.
Mix the eggs seasoned with a pinch of salt and some chili powder. Heat in a pan a full spoonful of oil and put in the preparation. Stir for a few seconds and then brown the omelette on one side. Turn over using a large round plate. Heat the remaining oil in the pan and put back the omelette on the side which is not browned.
When it is cooked, slide the omelette onto a round plate and serve immediately.
The frittata, the Italian version of an omelet, is one of the most widespread and often used recipes in the world. What we mean is that everywhere eggs are used to bind different ingredients and flavors, however it is quite possible that the classic frittata was created in the northern Mediterranean. It is not a coincidence that in Italy, France and Spain, the frittata, even if prepared differently, is a national dish. Originally a poor-man’s food, eaten together with bread by field workers during their breaks, the frittata then conquered the palates of people of all social levels. All you have to do is substitute some of the ingredients to make the frittata an elegant, expensive dish. While more modest frittatas are made with onions and potatoes, add prized spices or rare ingredients and this egg-dish became worthy of a king. It should come as no surprise that a frittata made with one thousand eggs was prepared in honor of a visit by King Charles V and his troops to the Carthusian monastero of Padula, in Campania, in 1535.
Did you know that...
In the city of Canino, in Lazio, during April 2008, the largest frittata in the world was prepared using 1,500 eggs?
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