The Italian word “frittata” derives from fritta and roughly translates to egg-cake. Outside Italy, frittata was seen as equivalent to omelet until at least the mid-1950’s. In the last fifty years, “frittata” has become a term for a distinct variation described as Italy’s version of an open-face omelet.
Heat oil in a 22 cm ovenproof fry pan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not colored. Whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion. Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.
Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden. Cool slightly, then turn out and slice. Serve with chutney and salad.
|Olive oil||2 tbspns|
|Red onion, thinly sliced||1|
|Leg ham, cut into 1 cm cubes||200 gm|
|Frozen baby peas (not thawed)||1 cup (120 gm)|
|Cooked macaroni or other short pasta||2 cups|
|Grated cheddar cheese||1 cup (120 gm)|
|Chutney, to serve|