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Difference Between a Frittata & a Spanish Tortilla - Technically

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Our breakfast this morning had us discussing the what makes the difference between a frittata & a spanish tortilla? Is it technique? the flipping? the ingredients? the country?

Would love to hear from the great knowledge base that is Food 52. The photo is the breakfast in question: potatoes, red peppers, mushrooms & caramelized onions cooked in duck fat, beaten duck eggs poured over, finished in the oven and flipped onto a plate.

asked by Queen of Spoons about 6 years ago
8 answers 30452 views
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added about 6 years ago

pierino - love the springform idea! How high an oven?

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added about 6 years ago

We host new year's day brunch for about 30 every year. I always cook my Spanish tortillas in springform pans. So easy!! I cook my frittatas in the oven so I don't have to flip. Some year I'll work on my no utensils flipping skills.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Healthierkitchen, 400F should be about right (depending on what your actual oven temperature is). And they must cook long enough so that they set firmly and don't fall apart when you open the springform.

5242e966 33b2 40fd be9b 92606991300f  sara clevering
added almost 6 years ago

Wow, I love this springform idea. I love tortilla but avoided it because of the flip method until I realized I could finish it under the broiler. (Then I still avoided a bit because I hated slicing all those potatoes, but that problem was solved when I got a mandoline). But I bet this way you are unlikely to accidentially overcook the eggs, as can happen easily under a broiler - not that I'd ever reconsider the flip method!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 6 years ago

Some frittatas are made with pasta.

In cooking school we learned to flip them onto a plate by inverting them. With that method, it does help to have asbestos fingers...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I have never found fliiping to be an issue, so I do it the old fashioned way. Ahh, the potatoes poached in oil. It doesn't get better. Thanks for reminding me what to have for supper tonight!

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 6 years ago

A friend of our family who lived in Spain for a while says that they have pans there specifically designated to making a tortilla that look like a larger-diameter-shorter-handle version of a campfire waffle iron- it eliminates the worries over flipping the tortilla.

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