Whilst I was grating the courgettes for the courgette scones I was making. I overgrated and I decided the left over courgettes would be great for making into a frittata or was it a tortilla? I had to check what the difference is between them…thanks to google…this is the difference.
The main difference between a tortilla and a frittata is in how the eggs are finished. Both preparations begin with the eggs and filling, cooked stovetop in a frying pan. But whereas the frittata is finished in the oven, Spanish tortillas are flipped and finished on the stovetop. Google
So in the end I made a frittata, I didn’t realise that was the only difference between them is that it?!
This frittata was so simple and easy to make and would make a easy dinner if your busy. It does take a long time to cook, but prep work is simple and you can leave it in the oven whilst you get on with other things.
You can also experiment with flavours and ingredients as long as you have enough eggs. I think this is a good way of getting rid of vegetables that are stuck in the back of the fridge. To make it more luxurious is to add some good cheeses.
- 4 - eggs
- 1/2 cup - grated courgettes (squeeze out excess water)
- 1tsp - dijon mustard
- chill flakes to taste
- 1 tsp - dried parsley or fresh parsley would be even better
- 1/2 tsp - garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 175°C.
- 2. In a mixing bowl, crack all 4 eggs and whisk. Add the seasoning then add half the grated courgettes and mix until combined.
- 3. Pour the egg mixture into a well greased cast iron or dish that can be put in the oven. (If you don't have a ovenproof pan).
- 4. Place the rest of the grated courgettes and randomly scatter the teared mozzarella.
- 5. Leave to cook for 35-40 mins.