Frittata Affogata

Drowned Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This traditional speciality from the area around the beautiful city of Arezzo is a delicious alternative to a pasta dish. It consists of strips of firm omelette dressed with a tomato sauce and cheese. Served with a crisp salad and plenty of bread to soak up the sauce, it makes a lovely supper or lunch dish.


  • 5 eggs
  • 1 teaspoon plain flour
  • 2 tablespoons dried brea


Beat the eggs in a bowl with the flour, breadcrumbs and salt and pepper. Heat a little oil in a heavy omelette pan until sizzling, then pour in the egg mixture. Cook until crisp and golden, then turn it out on to a plate or lid and slide it back into the pan the other way up and cook until the other side is golden. Slide it out on to kitchen paper, drain and leave to go completely cold.