There is an Italian chef who guested on The Chew, I can’t remember his name but I can’t forget something he said. “Everything sounds sexier in Italian.” In the case of the frittata, I agree. You say frittata and it’s almost like a caress. But as foreign as frittata may sound, it shouldn’t be a mystery to Filipinos. We know it just by some other name. Torta.
Although often considered an omelet, the Filipino torta, not really the same as the Spanish torta, is essentially more of a frittata or, at least, what we know today as frittata — an open-faced omelet with the ingredients, or some of them, stirred into the beaten eggs before the mixture is poured into a hot pan. The mixture is cooked over low heat then, when partially set, flipped (as we do our torta) or placed under the broiler to brown the top, or simply baked until fully set.
Personally, I’d rather dispense with the flipping or broiling or baking if I can help it. I simply put the pan over low heat and slow cook the egg mixture, covered, until the underside is nicely browned and the whole thing is fully set. That was how I cooked this spinach, bacon and cheese frittata. On the stovetop. No flipping. No frills.
Spinach, Bacon and Cheese Frittata
- 1 large bunch spinach
- 100 bacon (more, if you like)
- 75 cheese (more, if you like), whatever kind you prefer, grated
- 3 to 4 eggs
- salt to taste
- pepper to taste
Cut the bacon into small pieces.
Cook the bacon (no need to add oil) in a hot frying pan until browned. Scoop out with a slotted spoon. Reserve the fat and drippings in the pan.
Beat the eggs in a bowl. Add the spinach and cheese. Season with salt and pepper. Mix until everything looks uniform. Add the bacon and stir.
Reheat the frying pan. When the oil in hot, pour in the egg mixture. Cook over low heat, covered, until fully set, about 10 minutes.
Drizzle the spinach, bacon and cheese frittata with ketchup and mayo, if you like. Slice and serve. With bread or by itself.