This week's assignment was to make any of Hazan's frittatas. An Italian frittata is the same as a Spanish tortilla, an eggy dish in the omelet family with the "filling" cooked right in with the eggs. It's a nice way to use up leftover bits of veg or meat or even pasta. Having a zucchini in the fridge wanting to be used as well as some past-its-prime basil in the garden, I chose the one with zucchini and basil.
You start by assembling, cooking if necessary, the filling. Stir this into some well-beaten eggs, along with some flavorings. Turn this into a cast iron skillet and cook slowly until the bottom is set, but the top is still a bit liquid.
Put the pan under the grill (or in a hot oven) and cook until the top begins to brown. Voila, there's your frittata.
I've made frittatas before, never with any great success. Usually they were tasty enough, but stuck to the pan and turned out like browned scrambled eggs. Recently I bought myself a cast iron skillet, which is exactly what you need for making a frittata (among other things)—the original non-stick surface. I'm in love. My frittata popped out of the pan just like it's supposed to.
Since the recipe calls for a 10" cast iron pan and my new one is only 8" in diameter, I cut the recipe back a bit (to about 2/3), using only 3 eggs. This is a nice amount for dinner for two.
This particular frittata (zucchini and basil) we both found, taste-wise, kind of so-so as frittatas go. But I've always liked the idea of a frittata and am very pleased to find that it works so well in my new pan. Now I'm going to go dig out some of the old recipes I'd given up on.