Frittata in Foto

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Just some frozen spinach (I know I know) and left over feta, eggs, half and half, some cayenne, salt, and pepper. I didn't measure anything.

Also, I wanted to add to the folks who didn't at least start frittatas on the stove top...give it a try on the stovetop first....you get a much better consistency.....as my mentor put it

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The big reason is contained in the name. You fry a frittata because that's what it is. A frittata is a "fried thing." Ideally, the oven sets the top and the interior has that soft, moist, custard consistency of perfect eggs. You're pretty much always going for that state with omelettes. Quiches too, but the method is different.

Think for a minute about a French omelette. As the bottom sets, you move the runny eggs off the top and add them to the bottom. When the top doesn't flow, but is still uncooked, you fold the omelette, With two layers of top, encased by three of bottom. Then you heat just a little longer so what was the top just sets -- but doesn't harden.

A frittata is much the same but stratified differently. You still want, "just set," but not hard and dry.

Last tangential thought: It's not necessary to go through the whole plate/ inversion thing with a tortilla Espana. It's just that not many of us have the cojones to flip an omelette that big and heavy by tossing it. I don't. Other tortillas aren't as difficult to handle and are typically flipped. Think of them as "pancake style" omelettes as from a (Jewish) deli. My favorite is artichoke (globo) and chorizo which, I suppose would be termed a "gourmet salami" in Brooklyn.

BDL

He is currently writing a cookbook called COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.

another source says...

Quote:

There are several reasons for starting a frittata on the stove.

First, the proportion of egg to solid ingredients is usually high. So, as the frittata cooks you gently pull it away from the sides so the liqudy egg can run under it.

Second is to get that nice crust on one side. With the combination of oil and direct bottom heat you develop a bottom crust. Then, by finishing in the oven, the top sort of browns, but isn't crunchy.

You can serve that way. But very often, with a frittata, you flip it at service, so you have a good top-crust, but a softer bottom.

This differs from, say, a tortilla, which is done entirely on the rangetop, and flipped halfway through. That way you get a crust on both top and bottom.

And, finally, as Phil notes, it takes two days longer than forever for a frittata to cook just in the oven. And the texture leaves much to be desired when you do so.

So where you have it....

(had to defrost the spinach first)

waited just before i put it in the oven (just broiler on high) to add the feta...