Frittata

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs. The Italian word frittata derives from fritto, the past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with pasta instead of fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s. In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face...