In Spain we have a potato and onion (not everyone like it with onion) version of the frittata called Tortilla de Patata. We first fry the chopped onion and potatoes at low temperature and then mix with the eggs out of the fire then again put on the heat and cook both sides until the egg consistency of preference 👌
I've always liked the spanish tortilla better. Frittatas always seem so dry and heavy while the tortilla is moist and tender, if cooked correctly. You also don't need to use an oven.
I truly truly appreciate Josh. With that said, I wish he’d do recipes where I’m not needing to pull out a blow torch 🤡 do a poor man’s version? Maybe? Lol
Poor man's version?! As a person who lives in a dry cabin and has a wood stove as my heat source, not a space heater. You live in a whole ass house and don't have a blow torch?!
Breakfast is such a wonderful treat of a new day you can jump off from the bed with lots of excitement and now Joshua teaches us incredibly yummy egg dishes..! I wish I had more breakfast time everyday🤤😂💕
This inspired me to make my first fritata. My entire family enjoyed it, including two young kids. This is, IMO, the highest compliment a meal can receive.
In argentina we use mainly potatoes and onions and call it torilla de papa. Fire any which way you make it tbh. Oh and we often invert it on a plate once the bottoms cooked, and then slide the raw side back onto the hot pan and finish cooking it dat way.
So halfway through side note, I tended to be a little "ain't he boujie with his per gram measurements" Which I get is just the recipe, but now that I've been meal prepping more, I'm legit thankful for it. So easy to track with that sort of specificity. So, thanks, Mr. Weissman. Thanks...
@@dadlife8289 Depending on the activity. I prefer to use feet measurements for building dining room tables or for measuring a person's height. But I'd prefer to run 5 km over 5 miles lol
I would love to see more one skillet/pot recipes, as I live in a small shared kitchen/bathroom apartment housing and I have very little cookware space to own.
uuuuh I think steamed eggs (like an egg steamer is crazy cheap) are way better because the buzzer means you never over cook them and I think they peel easier
I recently binged all his videos and tried a few of his recipes (including the fritatta) and gotta say, he's the first RU-vid chef that I love ALL the food he makes.
I always cook it in a big pan when I'm working on my current ship, because I can binge eat it the whole day, doesn't matter if it's fresh or cold and you can make a big batch of it, so if you short on time (on board usually you are), it makes life easier A LOT!!! Thumbs up Josh, nice video as always!
That's exactly how I approach cooking too, it's just so easier to make food in a bigger batch and enjoy it on multiple occasions where you don't have to bother cooking
Used to manage a cafe back in the day, and when I took over, I threw a roasted veg and potato frittata on the menu. So damn easy to cook in a convection oven, and I could cook a days worth of servings in one go.
Or, hear me out: Why not make a circle loaf of bread roughly the size of the frittata skillet and make one giant sandwich that you can then slice and serve?
Hey Mr. Joshua, I'm new to your channel and seeing you cook has inspired me to make different meals every day. Thank you for what you do and I hope you have a life full of blessings. Cant wait for your book to arrive.
@@principal_optimism Guess what I don't care. I got a fast metabolism and burn hella calories. Ima enjoy it while I can. But ill write that down in my notes to remember later. yeah thanks!
Next time I go to a diner, I'm going to loudly order my bacon "FLACCID" for sure, and maybe even extra-flaccid, just to look at the waiter's expression of pure confusion and horror.
Saw this and just Had to make it for dinner. It looks amazing and I had all the ingredients. I got to roast a bell pepper for the first time. It was an interesting experience. In mine I put onion, smoked beef sausage, sun dried tomatoes, roasted bell pepper, cheddar cheese and fresh mozzarella cut into cubes. Here's hoping its delicious.
That's for showing this great and easy video. Frittata's are awesome. Mom used to make them with all the leftovers we had in the house and now do the same. I would also mix in about 1/2 cup for Parmigiano Reggiano cheese.
I'm trying so hard to lose weight after eating like crap for a pretty long time (thanks depression and awful cravings), so a But Healthier would be AMAZING to see if possible! Maybe even combined with cheaper options, since it can get expensive.
Easiest egg recipe! Step one: Fully roast and peel a whole pepper. My eyes rolled back into my head on this one. This is fun and all but good lord I can make ten fried egg sandwiches before his fritatta comes off the heat. Cool way to use leftovers for me but it is not for people who actually need easy recipes because they, you know, have jobs and kids and stuff.
easy is not equivalent to quick. if you want a fast alternative to his recipes, just get tinned/canned/jar alternatives of the things he makes by hand. but the whole point of a dedicated cooking channel is to show the COOKING and that element of this recipe was pretty simple, especially compared to some of his other recipes. there's plenty of channels that specialise in fast recipes for people with "no time". that's not what josh claims to be so idk why you'd be surprised at his frittata taking 20-30 mins and actually requiring cooking from scratch
I've made so many frittata so many ways, nonstick stove top only with a flip plate, oven friendly pan, and eventually I got a frittata pan for Xmas and it's my new favorite. 1/2 the time of using an oven and none of the stress of plate flipping and now I use 12 eggs no cream or milk and it always ends up perfectly. I make frittata probably 3-5 times a week, best meal prep food ever.
I’ve been making frittata breakfast sandwiches my whole life. So fantastic and versatile. Prepare the bread you like how you like. Prepare the ingredients. Let super nutritious eggs hold the whole thing together. Fantastic
When I collate my recipe notes I use a column for pans. My recipes group ingredients into aggregated stages with a pan size. It's mostly built around square deli containers and yakumi pans, but cambros and specialty containers sometimes factor in. Anyways you can scan my recipes in the dish room and you know what all you need to collect along with your ingredients at a glance. This is super useful and helps me think clearly about everything I need. I also add some end-notes about the utensils, knives, boards, sheets, pots, bowls and other equipment the recipe will need. I worked in a kitchen where you had to walk a long distance across other people's stations to get to the walk-in and the pans. I also started printing small photographs of my station and gluing them into my recipe book. Also little adhesive tabs help annotate less permanent data like how long each prep task took me last or what by-products and compost my recipe produced and how it dovetailed with other items on my station or someone else's.
I made a breakfast Frittata in my new cast iron skillet last year for my visiting family. They loved it! Your sandwich Frittata looks even better if served with Prosecco mimosa
I made a pecan crust quiche, I had extra filling left so I offhandedly poured it in to a non stick pie pan and baked. Wow 👌🏼 👏 😍 My love of fritatta was born.
Believe it or not, clocking eggs this way is actually quite easy. There is a Persian dish very similar that's basically a ton of tender herbs with just enough eggs to hold them together. It's called kuku sabzi (sorry for the spelling) and it's truely amazing
@@adedow1333 It isn't the eggs, it's frying all of the other stuff that goes in it. Slicing, dicing, roasting, frying all that stuff. Nope. Once in awhile on the weekend, maybe, but it definitely is NOT the easiest egg dish to make.
@@edennis8578 you know you don't have to be fancy and can just chuck whatever leftovers you have in the pan? I just throw in leftover ham and some cheese
This was easily the best video you've made in the past two years. No bullshit. No stupid papa jokes. All EGGS and nothing else. I loved this and I'll be making all three of these very soon.
Having grown up eating egg casseroles... this is still an egg casserole. I've reached my lifetime limit on egg casseroles, but always appreciate your videos!
Frittata sambos for dinner! Yes please. You didn’t mention the absolute deliciousness of homemade brioche but it’s mandatory for this meal. Thanks Josh for another amazing recipe!
Noooooo. A one-pan meal means that you cook it in one pan. That's what people mean when they say it. If you use 8 pans to cook the meal, it ISN'T a one-pan dish.
@@edennis8578 Exactly. Your cooking everything in one pan. Hense, your not cooking more then one thing simultaneously, and has nothing to do with the amount of dirty dishes you create in the process, my point exactly.
These are mouth watering!!! The chantilly is great BUT BETTER with another ciabatta bread recipe and spinach pesto with anchovies added. Can you come up with a better spinach pesto????
okay so if this is a (i honestly cant tell what he's saying) what is a quiche then if not this same thing but with a different name or am I confused Edit: a quiche is the same but with a crust.
Done basically the same thing with the sandwich, but in a 9x13, then Use king Hawaiian rolls, the small ones, cut in half sauce up the bottom and put it on top of the frittata, invert and then put cheese and breakfast sausage and the top bun and cut alone the lines. Lil min sausage frittata dudes.
A very helpful demonstration! You’ve confirmed my suspicion. A “frittata” is what my mother called a “baked omelet”, and my generation calls a “crustless quiche”. Very nice demonstration, though. Maybe I’ll try, since I’ve never actually made one!
That is just accurate for breakfast. Sorry, but anything that involves fire roasting a pepper, 10,000 dishes, and 40 minutes of baking time between preheating and actually cooking is a wholly unsuitable breakfast food for anybody who works. You may have more than 10 minutes, but waking up an hour early to cook is directly losing you an hour of sleep. He also blowtorched cheese twice. That is an obvious step to cut, but it's not like he even *tried* to cut superfluous steps for a video that markets itself as "easy".
I love making frittata! I live in south texas so I go heavy with the TexMex ingredients, I’m talking chorizo de San Manuel, long horn cheddar, poblanos n onion n garlic bruther
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I've made a form of like Frittata with several other vegetables where it fluffed up on the pan but never in the oven. Thank you for this. I love making anything egg foods.
In italy frittata is often eaten in a sandwich, but almost no one toast their bread before, so the juices of the frittata can soak the bread and it absorbs all the flavour. Really recommended!!
I respect and follow Josh basically from when he had 50k subs. I loved watching him i was waiting for every episode. Now he just diff still watch him time to time but it's not the same still gj bro keep going luv yu.
My family New Year’s Day. Come in from a hike, eat. Tortilla with a baguette, bacon , sausages/ whatever else you want. It’s amazing . This looks good but now I’m off to cook some onions, potatoes for my tortilla.
I suck with egg recipes so thank you for making more. Need something to practice with. Also glad you went with the cast iron for one of them cuz that's literally all I really cook on. (I got about 12 different types of cast iron pans)
Thank you! Frittata is the word I should've remembered. While working in Spain I went out to lunch with local colleagues and had one of the best lunches ever. It must have been a Paella Frittata. Shaped like a thick piece of pie, and It was cheap too, so probably I was eating leftover paella (Mixta). Awesome!
I do something similar with just chorizo, egg, and cheese. But I do it in a muffin tin. Butter the small muffin slots, pour in the egg mixture, add a spoon of the sausage, and top with cheese.
whenever i see a frittata I just want some tortilla de patatas, either way this looks bomb. Any chance youll also show the masses the beauty of tortilla?
I know people who don't love a sandwich breakfast... French people ! Everytime i eat that at work, i have so many critics but they really don't know how good that is 🥰
