History and origin of angel hair frittata
Frittata is a traditional Italian dish that has become popular in many countries due to its versatility and ease of preparation. Its name comes from the Italian verb "friggere," which means to fry, and it is characterized as a type of omelet or crustless quiche, slowly cooked in a pan.
In Italy, frittata is usually prepared with various local ingredients, including vegetables, cheeses, and cured meats. Upon arriving in Latin America, the recipes were adapted to the products available in the region, giving rise to varieties such as angel hair frittata, which incorporates this very fine and delicate pasta commonly used in different dishes.
In other Latin American countries, frittata may be known simply as "tortilla" or "Spanish tortilla," although the traditional Spanish recipe differs in ingredients. Some places also call it "thick omelet" or "vegetable tortilla," but the addition of angel hair pasta gives it a unique texture and flavor that sets it apart.
How to prepare angel hair frittata
Angel hair frittata is a delicious and nutritious dish that combines the softness of fine pasta with the freshness of vegetables and the intense flavor of Romano cheese. Below, we explain how to prepare it step by step.
Heat 2 tablespoons of oil in a medium heavy skillet over medium-high heat.
Add zucchini, 1 tomato, mushrooms, green onion, and garlic and sauté until tender, about 3 minutes.
Incorporate the black olives and dried herbs like basil and oregano. Then, let the mixture cool.
Preheat your oven's broiler for the final cooking step.
Beat the eggs and 1.5 cups of Romano cheese in a large bowl. Season with salt and pepper to taste.
Mix the sautéed vegetables and the angel hair pasta with the egg and cheese mixture.
Heat the remaining 2 tablespoons of oil in a large broiler-safe heavy skillet over medium heat.
Add the egg mixture to the skillet and press with the back of a spatula to create an even thickness.
Cook until the frittata is set and golden on the bottom.
Transfer the skillet to the broiler and cook until the top of the frittata is set, about 2 minutes.
Run a small knife around the edge of the frittata to loosen it.
Invert the skillet onto a large plate and remove the skillet.
Cut the frittata into portions and serve, offering additional cheese and chopped tomatoes on the side to enhance the flavors.
