tomato frittata

Sometimes we want to see easy, fast and tasty recipes, right? Well, without a doubt, this recipe that Raquel, author of Los Tragaldabas , brings us today, meets the three requirements; especially the tasty one, because we will all agree that the recipe looks great. Do not miss it, because you are going to love it!

The frittata is a very typical specialty of Italian cuisine, the word Frittata comes from the Italian "fritto", it is a preparation very similar to our tortilla, just like this we can fill it with a wide variety of ingredients such as vegetables, meat, cheeses, etc. The difference is that unlike our omelette, the frittata is served open and the ingredients are added on top.

One of the best known frittatas is di cipolle (onion), it is a popular dish of Italian cuisine composed mainly of white onions that are fried in abundant olive oil, egg, salt, cheese and peppers, it is a very humble dish which was generally consumed by the workers. Currently it has changed somewhat and is accompanied by many more ingredients, being one of the dishes that we can find in almost all restaurants and bars.

I love this dish, it is a simple and very attractive preparation, ideal for any lunch or dinner with friends. In addition, the best container where you can make it is in the Le Creuset skillet , as you know, the frittata ends up being made in the oven and with the skillet you will save having to change the preparation site since it can be used both on the ceramic hob and on the stove. the oven. Cast iron ensures that the heat is distributed perfectly over the entire surface and is made evenly, perfect for any type of cooker, including induction, and precious for presenting our dishes on it.

Ingredients for the frittata

4 tomatoes

1 onion

1 zucchini

extra virgin olive oil

4 eggs

50ml of milk

Salt

Pepper

25 gr. Parmesan

preparation of the recipe

We put a little olive oil in our skillet and heat it up.

Add the julienned onion, the diced zucchini and three of the sliced ​​tomatoes (reserve the other tomato), fry everything for a few minutes.

In a large bowl, beat the eggs with the milk, add the sautéed vegetables, the grated Parmesan cheese, season with salt and pepper and put everything back in the skillet over low heat.

Place the sliced ​​tomato that we had reserved on top and let it set.

Preheat the oven to 180ºC.

Once our frittata is almost curdled, we put it in the oven (180ºC) so that it finishes cooking on top.

When golden, remove and serve.