Frittata with anchovies
- 6 eggs
- 7 fillets desalted anchovies
- 3 tablespoons olive oil
- 1 tablespoon onion , finely chopped
- salt and pepper to taste
In a shallow dish or bowl, whisk the eggs, salt and pepper until uniform. Then, add the onion and coarsely chopped anchovy fillets. Stir briefly.
Place a frying pan over medium heat and add the oil. As soon as the oil is hot, pour the beaten eggs.
Once the fritatta has become solid on the one side, with a swift and decisive movement, or with the aid of a plate, flip it and let it thicken for a few minutes on the other side.
When ready, remove the fritatta from the pan and serve immediately.
Eggs are used in almost all cuisines of the world both as a meal in itself or as an ingredient in recipes that combine different flavors and ingredients.
The omelet is probably one of the most famous of these recipes and, although it is now prepared in almost all over the world, it is quite likely that it was invented in the northern Mediterranean basin, explaining why both the cuisines of France, Spain and Italy include a variation of this recipe.
The peculiarity of this dish is its versatility: the ingredients use can quickly transform a dish from rustic to sophisticated.
Omelettea have been enjyoed by people at all social levels, from the poorest of the poor to princes and kings. Apparently in 1535, during a visit by King Charles V of Spain at the Carthusian monastery of Padula in Campania, an omelette was prepared for a thousand eggs in honor of the King and his army.
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