Flat Calabrian Omelette with Tomatoes

Frittata Calabrese di Pomodori

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
  • salt and pepper


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, tip in the egg mixture. Flatten the omelette with a palette knife and shake the pan to prevent sticking. Cook over a medium heat for about 8 minutes or until the underside is well browned. Slide the omelette on to a large lid or plate, then turn it the other way up back into the pan, being careful not to break it up. Press down with a palette knife and cook for a further 5 minutes. Slide on to a platter and serve either hot or cold.