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…
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