Tomato frittata

Sometimes we feel like seeing easy, quick and tasty recipes, right? Well without a doubt this recipe brought to us today by Raquel, author of Los Tragaldabas, meets all three requirements; especially tasty, because we can all agree the recipe looks wonderful. Don’t miss it, because you’re 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 omelette; like it, 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 most well-known frittatas is the di cipolle (onion), it is a popular Italian dish made mainly with white onions that are fried in plenty of olive oil, egg, salt, cheese and peppers; it is a very humble dish that was generally eaten by workers. Nowadays it has changed somewhat and is accompanied by many more ingredients, being one of the dishes we can find in almost all restaurants and bars.

I love this dish, it’s a simple and very attractive preparation, ideal for any lunch or dinner with friends. Also the best vessel where you can make it is the Le Creuset skillet, as you know the frittata is finished in the oven and with the skillet you'll avoid having to keep moving the preparation around since it can be used both on the ceramic hob and in the oven. cast iron ensures that heat is distributed perfectly across the entire surface and cooks evenly, perfect for any type of cooktop including induction, and beautiful for presenting our dishes in 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 cheese

Recipe preparation

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

Add the onion cut into julienne strips, the zucchini diced and three of the tomatoes cut into slices (reserve the other tomato), sauté 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 into the skillet over low heat.

Place the reserved tomato sliced on top and let it set.

Preheat the oven to 180ºC.

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

When it is golden take it out and serve.