Monday, 8 April 2013

Blessed Are The Poor In Spirit

Many people are confused by the difference between a frittata and a tortilla.  A tortilla is a traditional Spanish omelette consists of eggs, potatoes and onions. A frittata(Italian) is more like an open face omelette and is usually first cook on a stove and finish under a broiler. Tortilla is eaten cold as tapas for the Spanish and tortilla doesn't have the consistency of an omelette. It has more potatoes and onions held together by the eggs.
Mexican's tortillas are like wraps made of corn or flour and they are used as taco shells or burritos.

Frittatas are served hot as a main and can have different variety of ingredients like mushrooms, sweet potatoes, tomatoes, chicken, and salmons and even potatoes and onions.
 I hope I don't get you confused. Basically, they are about the same to me,  It's like a fat omelette to me. This is my second time making this quick dish.
After studying a few recipes, I came up with this version based on the ingredients I have on hand. A well made frittata should be crisp at bottom and top with a soft center in the middle. You can also served frittatas with a splash of balsamic vinegar.

Corn, Zucchini and Roasted Tomato Frittata

8-10 cherry tomatoes, halved
1 tablespoon olive oil
1 small yellow onion, finely chopped
175g frozen corns
1 small zucchini,  thinly sliced
4 eggs
pinch of salt
freshly grind black pepper
1/4 cup mozzarella cheese, plus extra for topping at the end
1 tablespoon of fresh dill, roughly chopped, plus extra dill for garnishing


  • Preheat oven to 200C and roast halved tomatoes, cut side facing up for 20 minutes. Remove and set aside. Switch oven to grill function.
  • Heat up a 20cm base frying pan with the olive oil. Add the onion, corn and zucchini and saute over medium heat until soft. Add the roasted tomatoes, salt and pepper to taste.
  • Whisk the eggs together. Pour into the pan and add in the chopped dill. Sprinkle the cheese evenly over the frittata. When the sides begin to firm up, bring pan to the hot oven and grill for 2-3 minutes until firm.
  • Remove from pan. Scatter the remaining cheese over the hot frittata and garnish with freshly chopped dills.
  • Serve with salads.

Note: I also made sweetcorn chowder to go with the frittata and recipe will be posted soon.

A Riddle

You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. What did you eat?

The Beatitudes
Blessed are the poor in spirit, for theirs is the kingdom of heaven.  Matthew 5:3
Those who feel they are sinful or 'morally sick' cry out to Jesus to be saved, are 'poor in spirit'. So they are the ones that enter the kingdom of God.

I am linking this post to Little Thumbs Up hosted by Esther from Copycake, This blog hop is organised by Zoe from Bake for Happy kids and Mui Mui from My little favorite DIY



  1. Hi Lian, this is another delicious corn dish I should learn from you. They looks cheesy and tempting. Thank you for sharing it with LTD :)

  2. Usually I make frittata when I have lots of leftover egg whites. Shd try it with corn some time.

  3. Hi Lian,

    Frittata is one of our favourite food to cook at home. Very versatile to cook and delicious to eat :D

    Yours look fabulous.


  4. Hi Lian, love how you explain the difference between all those 'tortillas'/'frittata'. Also, Riddle answer is corn, right? Amen on your Beatitudes :)

    1. Hi Joanne, thank you for your comment. Corn on the cob is the answer :D


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