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
3 to 4
For the sauce:
extra-virgin olive oil
yellow onion, finely chopped
carrot, finely chopped
stalk of celery, finely chopped
tomatoes, fresh or canned, chopped (drain if canned)
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.)
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.
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.