Flat Calabrian Omelette with Tomatoes

Frittata Calabrese di Pomodori

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In Italy it is rare to find a folded-over omelette with the filling inside such as you would have in France. The technique in this recipe from Calabria is to mix the vegetable flavouring into the egg mixture and then fry it flat, using a lid or large plate to turn it over so you end up with something like a cake shape.


  • 4 large beefsteak tomatoes, sliced
  • 4 tablespoons olive oil
  • 6 large eggs


Wash the tomatoes carefully and cut them into thin slices. Put them with half the oil in a frying-pan over a medium heat and stew them slowly, adding a little water as necessary, for about 10 minutes or until tender. Beat the eggs in a bowl with salt and pepper and add the cooked tomatoes to the egg mixture. Stir together thoroughly. Put the remaining oil in the pan and, when it is sizzling hot