Frittate

The technique illustrated here is used when making Frittata di Cipolle.

The pan is an integral element of the frittata-making process. Traditionally, frittate are prepared in a skillet reserved solely for this purpose. When necessary, the pan is cleaned with coarse salt. A nonstick pan, however, is an excellent substitute and can be cleaned after every use. The size of the pan is important—if it is too small, the frittata will take too long to cook and the texture will suffer. (A 21-centimeter / 8-inch skillet is the correct size for 6 eggs.)