Today I was going to make a tortilla de patatas for my flatmate (really, you want to be my flatmate!) and then saw that there weren’t any potatoes in the house. So then I thought that I would try making a tortilla with pasta instead, which of course is a frittata. Which I have never made before.
Except I didn’t want to have to bother with turning on the oven and all that.
So I decided to try making a frittata but “tortilla-style”. Which means that instead of popping the frittata into the oven when it’s partially cooked, I would flip it and finish cooking it in the pan. And I think it turned out really well.
One day I’ll try a proper frittata, but this is a great option for people who either don’t have an oven or, like me, can’t be bothered to use it most of the time. It’s also a great way to use up left-over pasta.
Ingredients and instructions below…
- 300 grams pasta (approx)
- 1 tbsp butter
- 1 tbsp olive oil
- 90 grams grated parmesan
- 6 eggs
- 1 small onion, quartered and thinly sliced
- 100 grams frozen spinach (cooked and drained)
- sea salt & freshly ground black pepper
Cook the pasta in salted water, drain and stir in the butter, then set aside. Cook and drain the frozen spinach and set aside. Heat a 22cm pan, add the olive oil and onion and sauté until crispy and brown. Whisk the eggs in a large bowl and add all the cooked ingredients, lots of freshly ground black pepper, and salt to taste, then stir in the parmesan cheese.
In the same pan add a bit more olive oil if necessary and turn up the heat until oil just starts to sputter, then add the egg mixture and turn the heat down to low. When the omelette starts to set shake the pan gently so the sides of the omelette don’t stick to the sides, then continue cooking on low heat until about 2/3 – 3/4 done. Slide out onto a plate, invert pan over top and flip omelette back into pan. Return to low heat and cook another five minutes or so until totally done. Sprinkle with a bit more parmesan cheese.