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.