"Nancy2" > ha scritto nel messaggio
ps.com...
>
> Really, why is it called a frittata when it's just an omelet with
> different kinds of stuff in it? I don't get it.
>
> N.
>
I was reared in a French kitchen and now work in an Italian kitchen, and to
me they are very different. A frittata seems more like a Spanish tortilla
than a French omelet. A frittata is denser, cooked through, served room
temperature. A French omelet is fluffy, taken off the heat still runny and
at its (IMO) best, anything added is added when it is folded, not in the
eggs.

An omelet is usually cooked with butter. A frittata is cooked in oil.
Grated cheese is often added to the raw eggs, too.