Make Ahead

Frittata Affogata with Capers, Olives, and Anchovies

February 20, 2014
2 Ratings
Photo by Bobbi Lin
  • Serves 3 to 4
Author Notes

One chilly Italian afternoon, a Florentine friend served me "frittata affogata," which is sort of a drowned omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives for variation once I got home.

But that day we paired it with a green salad and a glass of crisp white to wash it down as we watched puffy clouds float by his kitchen window.

Note: I write under the pseudonym of ‘Ayu Spicy’ for the bimonthly expat paper, The Bali Advertiser, in Bali, Indonesia. My column is called "Food Glorious Food." This recipe was first published there on April 3, 2013. I have changed it a little bit for this contest —Susan

Test Kitchen Notes

This recipe provides an easy way to elevate a meal from boring omelette to exciting Mediterranean dish, whether you make it for a hearty breakfast, satisfying lunch, or quick weeknight dinner. The frittata itself comes together easily and without fuss—those who are terrible at cooking eggs (myself included) will appreciate that there is no need to worry about the eggs drying out, since the thick, savory sauce goes right on top. Susan's recommendation to pair this with wine and a simple green salad is perfect. Such a versatile dish will be great, no matter the time of year. —ktchnninja

What You'll Need
  • For the sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 stalk of celery, finely chopped
  • 400 grams tomatoes, fresh or canned, chopped (drain if canned)
  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoons capers, coarsely chopped
  • 4 anchovy fillets, coarsely chopped
  • 7 Kalamata olives, coarsely chopped
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne, or to taste
  • For the frittata:
  • 4 eggs
  • 1 tablespoon flour
  • salt and freshly ground pepper to taste
  1. In the small sauce pan heat 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook slowly until they just begin to brown. This will take about 15 minutes. Now add the tomatoes and parsley. Stir well and cook for 10 minutes. Add the capers, anchovies, and olives and stir well. Add salt and pepper to taste. Simmer the sauce for 5 minutes more, being careful not to let it scorch on the bottom. It should be thick. Set aside, covered, to keep it warm. (Note: You can make the sauce a day ahead and reheat it before serving.)
  2. Beat the eggs in a bowl with salt and pepper. Beat in the flour until perfectly mixed. Heat the remaining 1 tablespoon of olive oil in a small frying pan. Pour in the beaten egg mixture. And allow to brown on one side. I find as the edges cook I can slide a spatula under so some of the uncooked egg flows beneath.
  3. When the top is no longer runny, flip the frittata over and brown the other side. Cut the frittata into four or six pieces and place on individual plates. Pour the sauce over them. Reheat the sauce if needed.

See what other Food52ers are saying.

  • Cheryl
  • ktchnninja
  • carolyn
  • Susan

4 Reviews

carolyn May 27, 2023
Super delicious! I just added some garlic like traditional puttanesca. The flour makes the eggs fluffier and lighter. Will go on regular rotation.
Cheryl July 5, 2017
The sauce was good, but I felt it was a little overpowering for the frittata. Not sure why it called for flour in the eggs, but I omitted that.
Susan July 7, 2017
My Italian friend added the flour to the eggs so I used that but you are right you don't really need it.
ktchnninja March 1, 2014
yum! I just made a late-night pantry-raid version with tomato paste, anchovies, onions, & capers. delicious - cannot wait to really try this out as written, probably tomorrow!