Monday, October 8, 2007

Frittata "Flattata" with Bacon, Potatoes, and Greens

In case you don't know, a frittata is rustic Italian omelet-like concoction. The main difference between an omelet and a frittata, is an omelet is cooked on the stove and served folded, but a frittata is only partially cooked on the stove top and finished under a broiler (or sometimes oven), and served sliced into wedges. What is a "flattata?" It's a made-up, Italian-sounding word. The new pan I used was a bit larger than the one I usually use (12-inch vs.10-inch), so when I sliced it, it looked much flatter that I expected… it looked like a, well, flattata. One of the fun things about cooking, and creating recipes, is you get to name them anything you want; no matter how ridiculous. So, this was deemed the "Frittata Flattata."

Just like omelets, you can use almost anything in these, but this classic combination of bacon, Swiss chard, and potatoes I used is highly recommended. Bye the way, I don't want you to think of this as a breakfast item. It's a wonderful meal anytime of the day or night. You'll hear me mention my Grandfather at the end of the video. He used to make frittatas quite often, but instead of finishing it under the broiler, he would cook it halfway, then put a plate on top of the pan, flip it over and slide it back in the pan to cook the other side. Sometimes it would stick, and only part would "flip," and other times the hot oil would drip on him as he performed this somewhat high-risk maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day. Enjoy!

8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt and black pepper to taste


Anonymous said...

cool video.. I love Italian curse words, they sound so much better than English ones which sound so crude.

Dillon said...

deeeeelicious! i tried something like this with spinach and it was amazing! italian is the way to go

Anonymous said...

When you add the potatoes and garlic and cook till tender, how do you make sure the garlic doesn't burn in that period of time? Is there just enough water so that it steams instead of fries? It seems like you only added a very tiny bit of water, so it makes me think that the potatoes would suck it all up and then you'd be left with a dry/oiled pan frying garlic...?

What would be the best way to make sure I don't screw up something like that?

Chef John said...

Yes, if your heat is on medium and the lid is pretty tight, the potatoes and garlic will steam and not really fry. The way to not screw it up is to "listen to the food" If you hear it start to fry, add another small splash of water. Its OK to peek also.

food makes me happy said...

Ahhhh I LOVE It!

Gabriel Bergin said...

If you don't have a broiler, is it alright to just do the final step in the top of an oven on grill mode?

Chef John said...

yes, same result.

Julie said...

One of my favorite things, I even have a pan strictly for fritatta's that's been handed down through the generations.

Anonymous said...

Hi! We made this frittata for today's breakfast. Very good recipe!! Irena and Andrew from Poland.

Anonymous said...

I'm planning on making this on the weekend for guests - but need to know if it's going to work in a stainless (heavy, good quality) saute pan as I don't have a non-stick pan. Will I be able to remove wedges from the pan without making a mess of them?

Also, I'm going to use chorizo sausage instead of bacon, just because that's what I have.


Chef John said...

I've used those and its been fine!

Anonymous said...

About the "flattata" - my broiler is broken. Should I pop it in the oven at 400 for a few minutes?

Thanks for everything!