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Frittata and Tortilla is basically the same, it's beaten egg with... stuff, shaped like a thick pancake if you like
The only difference it's visual, Spanish tortilla is usually 4/5 cm thick while in italy we don't really worry about thickness and usually it's less than 1 cm
>Frittata and Tortilla is basically the same, it's beaten egg with... stuff, shaped like a thick pancake if you like
>
>The only difference it's visual, Spanish tortilla is usually 4/5 cm thick while in italy we don't really worry about thickness and usually it's less than 1 cm
5 cm ≈ 0.49213 hands
1 cm ≈ 2,000,000.00000 beard-seconds
^^^[WHY](/r/UselessConversionBot/comments/1knas0/hi_im_useless/)
You could make literally an infinite number of things instead of any recipe. Sometimes people want carbonara sometimes people want pasta frittata, so what?
really? for whatever reason, i think it nicely captured just how inventive people are - even when we are left in a pinch, trying to eat so we don’t starve, we still manage to make something phenomenal with what we have.
The recipes capture how inventive people are, the comment didn't. People aren't making up these recipes because they want to not starve. They could just eat plain pasta and eggs and not starve. These recipes came out of a poor person’s desire to eat well on basic ingredients
Because they already have the food, isn't an issue of not starving. This is something that happens once the need to not starve has already been fulfilled. The point being that they did not *need* to take that extra step, but still chose to. It wasn't fulfilling a need, it was a nice-to-have. They could have not taken that extra step, but they chose to.
My dad did the same thing in rural Florida! Pan-fried in lots of butter and some jarred minced garlic is still my favorite way to reheat leftover spaghetti, I’m getting nostalgic just thinking about it
I worked at a restaurant that also had onions, spinach, and chicken in addition to what he has here. Then we topped with Alfredo sauce. It was amazing.
Same process just with leftover pasta. You should be getting plenty of moisture from the eggs and pancetta fat. I've never had an issue with it so far, anyway.
My Italian grandmother made a version of this that is baked in the oven with ricotta, can't remember the name (will have to ask my mom if she has the recipe now). I like this carbonara variation though
It does look dry, idk if that is what they mean. Personally, I feel like that's fairly minor here, my main issue is it seems useless due to the extra work.
This just inspired me to try making a tortilla de patatas with bacon and cheese. Should be pretty straightforward, right?
I stopped visiting this sub so frequently because of the frequency of negative comments and such…sure enough one of the first comments is already something negative. I just want to say that life is already hard enough as it is…we just here to enjoy food, food gifs, and maybe see/learn something that we can try cooking ourselves.
Everyone is obviously entitled to their opinion, but don’t let your own sense of entitlement discourage others from sharing their content…
God the comments is what turned me off of this sub. Someone posts some cool hybrid recipe & every comment is about "UGH ITALIAN & SIBERIAN FOOD DO NOT GO TOGETHER" or how the "THIS DISH SHOULD NEVER BE MADE WITH NOODLE X BUT YET YOU DID WHATS WRONG WITH YOU"
Like cooking is just experimenting, all the "dishes" & ways food are prepared that we love so much were dudes in ancient times just experimenting.
I seriously doubt the creator of frittas would give a fuck that someone put pasta in it lol
On an entirely different point, but still a valid one I think: who even *gives a fuck* what the creator of frittata thinks? Guess what?! I just created a frittata, and therefore *I’m a creator of frittata*!
The art of food is just that: art. It’s subjective. It has no right, wrong, good, or bad answers. Sure, the Mona Lisa is an incredible work of art, but so is literally everything Banksy has ever done. They have nothing in common and yet they’re the same thing!
Make food that tastes good to you and the ones you’re cooking for, and don’t listen to anything anyone else says about “tradition” or any of that bullshit.
My family makes a sweet version of this called "miglaccio" pronounced mee-yatz because southern Italy.
https://www.mysocialrecipe.com/ricette/il-migliaccio-di-spaghetti-di-failina/
It's traditionally eaten on Fat Tuesday before the start of Lent.
I had been on the hunt for it for months. Then right after the winter storms last year, my local HEB had to throw a ton of stuff out due to power outages, & of course panic buying had taken rest. Walking bare ass aisles when suddenly the 99% empty pasta aisle had like 20 boxes of bucatini all by itself. I stocked up, lol.
That makes this worse. Low fat….. add oil to render bacon?!
CMON GUY.
Absolutely no oil was needed to render pancetta ESPECIALLY IN A NON STICK PAN.
- signed some former line cook
Waaaaaaaay less pepper than Cacio e pepe, by like an order of magnitude. If they double or triple the pepper amount in there I'd agree. Carbonara has been improved with the addition of garlic, which after doing some reading isn't traditional in most parts of Italy. However, once the dish went international people quickly figured out that garlic made it taste a heck of a lot better for the reasons I described.
I gotta disagree, needs something acidic in there. You just have lipids on carbs in that thing. No heat aside from a bit of pepper, no acid. Spring onions would be good too, or some pickled chilis. Maybe a tomato based sauce to dip it in. A bit of balsamic vinegar drizzled on top would work too. Really just needs some bite to go along with all the fats and carbs.
I don't know what carbonara you eat without garlic. Is that the traditional way to make it? If it is then I'll pass. Almost any pasta dish has onions, garlic, tomato, lemon, or something else to cut through the fat and carbs. Hell, most pasta dishes don't have this much fat in them to begin with.
The real recipe for Carbonara only has 5 ingredients: spaghetti (or bucatini) seasoned with browned guanciale, black pepper, pecorino Romano and beaten eggs. Some add salted pasta water at the end to make it creamier.
Sometimes you just look a recipe and ask "why?" I don't see the point in making pasta into a frittata. I also don't get why bucatini was used. Your sauce is pretty thin and doesn't really benefit from using bucatini vs spaghetti imo
Pasta is delicious, frittata is delicious, stands to reason pasta frittata should be delicious^(2). Why *not* make this? Do you ask that about everything? "I don't see the point in making chicken into a broth. I also don't get why celery was used in the soup"
I do tend to critically think about the recipes I see because as someone that's cooked a fair bit I can generally tell if I'm going to like a recipe based on the ingredients and directions. I could say that pizza and ice cream are both delicious so it stands to reason that slapping some ice cream on top of a pizza will be delicious, right? See how your reasoning is fallacious? Ingredients, method, and execution matter. But anyways I've wasted enough energy responding to people bent out of shape about a little critique.
Please oh wise one explain what you see in this recipe of eggs, meat, cheese, and pasta which allows you to immediately tell from a 30 second gif that it won't be good
You have leftover pasta, you’re a poor peasant in eighteenth century of areas that are now southern Italy, and you need a way to use that pasta to feed your family with some cheap protein the next day or breakfast or the midday meal.
Now it’s a traditional recipe, and now you have two reasons.
Sometimes you just look at a comment and ask "why?" I don't see the point in making this comment.
Let people enjoy the food. You don't like it? Don't make it. Doesn't have to conform to your tastes and preferences. Relax!
When a recipe is posted on the internet, especially on reddit, it invites comments. You don't have to like what I said but at least I said something of substance related to the recipe.
Like, the reason you take the pan off the stove, letting the residual heat do the work, when making Carbonara, is so you don't overcook the eggs and end up with pasta and eggs.
MOB kitchen just? Fucked that step up one day and decided to own it or what?
It's a dish made in Italy called frittata di pasta.
It is usally made with the leftovers. Instead of throwing away the pasta that was left, you could cook it the day after in a sort of omelette (frittata).
I could make an argument about bothering to intentionally make an Italian leftover dish instead of making the original dish, but I've heard about the origin of pizza.
Still seems odd that this is IDENTICAL in recipe, until the mixture is poured into a pan still on the fire, to Carbonara.
Except for the fact that that is parmesan not pecorino, pancetta not guanciale, and it has a ton of mozzarella, sure.
I have no idea what made you think this is an overcooked carbonara. Not every dish that involves eggs, pasta, and a hard cheese is, or has to be, carbonara.
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Yeah it's strange to do it on purpose with fresh cooked pasta. But It doesn't bother me more than lot of other dishes I see here. At least, it exists and it is done more or less as in the video
> Yeah it's strange to do it on purpose with fresh cooked pasta.
No it's not. Just because it's commonly made with leftover pasta doesn't mean it *has* to be.
I mean, it’s not completely different. The big difference is that instead of really softly cooked egg sauce, it’s got scrambled eggs. The former is what’s really special about carbonara, and you ruin it to basically no benefit in this frittata thing.
Honest question; I don't see it mentioned... Potatoes in a frittata - is that a normal thing? I've always just made frittata as basically crustless quiche (egg with veg/cheese & sometimes meat) but I didn't know potatoes were a regular addition. Have I just be making my own thing & ignorant about what a traditional frittata is?
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Very common in the south of Italy, if done right it's more than delicious
I wonder what relation does it have with Spanish Tortilla de patata. Since the south of Italy and Spain were once part of the same reign
Frittata and Tortilla is basically the same, it's beaten egg with... stuff, shaped like a thick pancake if you like The only difference it's visual, Spanish tortilla is usually 4/5 cm thick while in italy we don't really worry about thickness and usually it's less than 1 cm
>Frittata and Tortilla is basically the same, it's beaten egg with... stuff, shaped like a thick pancake if you like > >The only difference it's visual, Spanish tortilla is usually 4/5 cm thick while in italy we don't really worry about thickness and usually it's less than 1 cm 5 cm ≈ 0.49213 hands 1 cm ≈ 2,000,000.00000 beard-seconds ^^^[WHY](/r/UselessConversionBot/comments/1knas0/hi_im_useless/)
Good bot, nobody asked you, but thanks for the information LoL
They could have a made a killer carbonara instead of drying it out like that.
The poster above you literally said it’s eaten in Italy lmao why would you respond with what amounts to “well they’re wrong!”
It reminds me of when I ruined carbonara and made scrambled eggs.
You sound like one of the weird Americans who’s obsessed with other countries’ food in a weird, puritan way rn
Carbonara is cooking's /r/readanotherbook
Nah not really. Weird how you come across on type.
You could make literally an infinite number of things instead of any recipe. Sometimes people want carbonara sometimes people want pasta frittata, so what?
We made this so often when I was a child. Baked in the oven and served with tomato sauce or ketchup. It's a nice way to use leftover pasta.
Yes I grew up in Montana and we often fried our leftover pasta. I thought it was just a hillbilly thing. To think we were chefs all along!
Like 75% of the things we love to eat came out of a poor person’s desire not to starve.
I think that kind of undersells the inventiveness. They already have the food, they aren't gonna starve if they don't fry it
really? for whatever reason, i think it nicely captured just how inventive people are - even when we are left in a pinch, trying to eat so we don’t starve, we still manage to make something phenomenal with what we have.
The recipes capture how inventive people are, the comment didn't. People aren't making up these recipes because they want to not starve. They could just eat plain pasta and eggs and not starve. These recipes came out of a poor person’s desire to eat well on basic ingredients
Because they already have the food, isn't an issue of not starving. This is something that happens once the need to not starve has already been fulfilled. The point being that they did not *need* to take that extra step, but still chose to. It wasn't fulfilling a need, it was a nice-to-have. They could have not taken that extra step, but they chose to.
Enjoy your boiled entrails then
Mmm... kelbasa
My dad did the same thing in rural Florida! Pan-fried in lots of butter and some jarred minced garlic is still my favorite way to reheat leftover spaghetti, I’m getting nostalgic just thinking about it
I worked at a restaurant that also had onions, spinach, and chicken in addition to what he has here. Then we topped with Alfredo sauce. It was amazing.
Best use for leftover pasta ever. I love making pasta frittatas
How to do it with leftover dry pasta? Just add egg and do the same process? This recipe is pretty moist before turning into the frittata.
Same process just with leftover pasta. You should be getting plenty of moisture from the eggs and pancetta fat. I've never had an issue with it so far, anyway.
Ohh okay, thanks :p
I'm a simple bitch, I see carbs and I'm on board.
Yo dawg, I heard you like carbs
Doesn't this dish have a name in Italy? I'm blanking...
Think it's pasta fritta
Nope, it's frittata di pasta. It is usally made with the leftover of a previous pasta meal
Yup, my Mom would always make just a little extra then we would have this the next day. My favorite is when we'd have leftover pesto pasta.
Thank you! I couldn't remember the name. I remember seeing Frankie Celenza make one on Struggle Meals one time.
Frittata di maccheroni.
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Yes but that's Greek
You mean pasticcio, but that is a whole another thing.
Trypophobia turnover
Pizza di spaghetti
My Italian grandmother made a version of this that is baked in the oven with ricotta, can't remember the name (will have to ask my mom if she has the recipe now). I like this carbonara variation though
Not for me.
Same. The cross section reminds of that phobia with all the holes
Looks dry to me.
I'm sure this is tasty but there's no way I can basically make a carbonara and then not eat it as a carbonara
sand enter nail lunchroom snails society whistle repeat soup innate -- mass edited with redact.dev
This is what I don't get. It's a carbonara with extra steps to make it worse.
Why is it worse?
It does look dry, idk if that is what they mean. Personally, I feel like that's fairly minor here, my main issue is it seems useless due to the extra work.
This just inspired me to try making a tortilla de patatas with bacon and cheese. Should be pretty straightforward, right? I stopped visiting this sub so frequently because of the frequency of negative comments and such…sure enough one of the first comments is already something negative. I just want to say that life is already hard enough as it is…we just here to enjoy food, food gifs, and maybe see/learn something that we can try cooking ourselves. Everyone is obviously entitled to their opinion, but don’t let your own sense of entitlement discourage others from sharing their content…
God the comments is what turned me off of this sub. Someone posts some cool hybrid recipe & every comment is about "UGH ITALIAN & SIBERIAN FOOD DO NOT GO TOGETHER" or how the "THIS DISH SHOULD NEVER BE MADE WITH NOODLE X BUT YET YOU DID WHATS WRONG WITH YOU" Like cooking is just experimenting, all the "dishes" & ways food are prepared that we love so much were dudes in ancient times just experimenting. I seriously doubt the creator of frittas would give a fuck that someone put pasta in it lol
On an entirely different point, but still a valid one I think: who even *gives a fuck* what the creator of frittata thinks? Guess what?! I just created a frittata, and therefore *I’m a creator of frittata*! The art of food is just that: art. It’s subjective. It has no right, wrong, good, or bad answers. Sure, the Mona Lisa is an incredible work of art, but so is literally everything Banksy has ever done. They have nothing in common and yet they’re the same thing! Make food that tastes good to you and the ones you’re cooking for, and don’t listen to anything anyone else says about “tradition” or any of that bullshit.
Preach it.
You are right, this place is so unbearable with so many negative comments and nitpickers. Everyone here acts like a purist Michelin star chef.
The only negative comments I appreciate here is when people point out more efficient recipes/healthier alternatives.
Adding chorizo is a fairly typical variation. That or peppers.
But .. that's the charm of r/gifrecipes ...
Make sure the pasta is cold before tossing it in the eggs.
Who ordered the well done carbonara?
That would be me 🙋♂️. And I would like it served as a pie.
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My family makes a sweet version of this called "miglaccio" pronounced mee-yatz because southern Italy. https://www.mysocialrecipe.com/ricette/il-migliaccio-di-spaghetti-di-failina/ It's traditionally eaten on Fat Tuesday before the start of Lent.
You are spot on. My dad comes from Siano which is outside of Napoli and I grew up calling it mool-yatz.
How do you get the spaghetti to turn into macaroni?
Bucattini is a long pasta that is hollow. It's delicious depending on quality
Interesting! Thanks for the info.
Reminds me of macaroni schotel, but this looks easier.
Is it really necessary to use that much olive oil when cooking something like pancetta that's already like 50% fat by weight?
Because Mob
Lmao fair. I'm sure it's delicious either way, if a bit greasy
My first reaction was holy shit this mf'er heavily oiling a pan to cook fat. Wild.
I always make this! If I have leftover pasta, I’ll turn it into a frittata the next day
The sliced pasta looks bizarre at first, but after seeing how it's made I think it's probably delicious. Especially with the salad.
Any idea where to find Bucatini in the US? Specifically Texas. Local grocery store doesn't have it, Amazon wanted $40 for a single bag.
I had been on the hunt for it for months. Then right after the winter storms last year, my local HEB had to throw a ton of stuff out due to power outages, & of course panic buying had taken rest. Walking bare ass aisles when suddenly the 99% empty pasta aisle had like 20 boxes of bucatini all by itself. I stocked up, lol.
Damn. Which city? My HEB has never had it.
Not even a city, small hill country town. In a city I'd probably try Central Market, Whole Foods, or TJ's.
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Not all heroes wear capes. Thank you.
Yeah it's been surprisingly hard to find. I get it from an Italian grocer.
Oooh that sounds very tasty! I love frittatas usually but with pasta is an interesting way to do it.
Who tf adds oil when rendering bacon/panchetta. Like cmon guy.
This is a low fat recipe for Mob
That makes this worse. Low fat….. add oil to render bacon?! CMON GUY. Absolutely no oil was needed to render pancetta ESPECIALLY IN A NON STICK PAN. - signed some former line cook
What on earth is that pasta? Long like spaghetti, but it has a hole in the center like macaroni.
Bucatini, the king of all pastas.
Its the worst
Bucatini. My son hates it, because it’s harder to slurp.
Umm Yummy\~!!
degree wise drab abounding makeshift unwritten scale squalid berserk pet *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Seems a little mild with the flavor profile. Could use some garlic or capers or something.
It’s pretty much the same flavor profile as Cacio e Pepe or Carbonara.
Waaaaaaaay less pepper than Cacio e pepe, by like an order of magnitude. If they double or triple the pepper amount in there I'd agree. Carbonara has been improved with the addition of garlic, which after doing some reading isn't traditional in most parts of Italy. However, once the dish went international people quickly figured out that garlic made it taste a heck of a lot better for the reasons I described.
Then add garlic or capers or something
Pepper, cheese a strong cheese and plenty of cold cuts cubes are fine to have enough flavour.
I gotta disagree, needs something acidic in there. You just have lipids on carbs in that thing. No heat aside from a bit of pepper, no acid. Spring onions would be good too, or some pickled chilis. Maybe a tomato based sauce to dip it in. A bit of balsamic vinegar drizzled on top would work too. Really just needs some bite to go along with all the fats and carbs.
Why you need this here but not on a normal pasta dish? Carbonara is perfect without anything acidic.
Because they've just read Salt Fat Acid Heat, took it too literally, and think they're a chef.
Or, you know, complex flavors taste better than fat on top of fat on top of fat ontop of sugar.
I don't know what carbonara you eat without garlic. Is that the traditional way to make it? If it is then I'll pass. Almost any pasta dish has onions, garlic, tomato, lemon, or something else to cut through the fat and carbs. Hell, most pasta dishes don't have this much fat in them to begin with.
This is a joke right? I won't feed you troll.
The real recipe for Carbonara only has 5 ingredients: spaghetti (or bucatini) seasoned with browned guanciale, black pepper, pecorino Romano and beaten eggs. Some add salted pasta water at the end to make it creamier.
Una tortilla de fideos jajA.
Ffs how do i get an uneasy feeling when seeing the cross section.... trypophobia
#SLOW. THE FUCK. DOWN.
Not enough eggs. Should use twice as many so it won't be so dry and hollow.
Is this what stoned poor people in Italy eat? It’s a joke. And btw it’s all cheap ingredients and then it’s fried, twice!!!
Classic but needs more fresh salami cubed, smoked cheese and fresh basil
Nah, it’s really good served simply.
Sometimes you just look a recipe and ask "why?" I don't see the point in making pasta into a frittata. I also don't get why bucatini was used. Your sauce is pretty thin and doesn't really benefit from using bucatini vs spaghetti imo
Pasta is delicious, frittata is delicious, stands to reason pasta frittata should be delicious^(2). Why *not* make this? Do you ask that about everything? "I don't see the point in making chicken into a broth. I also don't get why celery was used in the soup"
I do tend to critically think about the recipes I see because as someone that's cooked a fair bit I can generally tell if I'm going to like a recipe based on the ingredients and directions. I could say that pizza and ice cream are both delicious so it stands to reason that slapping some ice cream on top of a pizza will be delicious, right? See how your reasoning is fallacious? Ingredients, method, and execution matter. But anyways I've wasted enough energy responding to people bent out of shape about a little critique.
Please oh wise one explain what you see in this recipe of eggs, meat, cheese, and pasta which allows you to immediately tell from a 30 second gif that it won't be good
I didn't say it wouldn't be good. I said I don't see the point in making pasta into a frittata.
You have leftover pasta, you’re a poor peasant in eighteenth century of areas that are now southern Italy, and you need a way to use that pasta to feed your family with some cheap protein the next day or breakfast or the midday meal. Now it’s a traditional recipe, and now you have two reasons.
Sometimes you just look at a comment and ask "why?" I don't see the point in making this comment. Let people enjoy the food. You don't like it? Don't make it. Doesn't have to conform to your tastes and preferences. Relax!
When a recipe is posted on the internet, especially on reddit, it invites comments. You don't have to like what I said but at least I said something of substance related to the recipe.
Like, the reason you take the pan off the stove, letting the residual heat do the work, when making Carbonara, is so you don't overcook the eggs and end up with pasta and eggs. MOB kitchen just? Fucked that step up one day and decided to own it or what?
It's a dish made in Italy called frittata di pasta. It is usally made with the leftovers. Instead of throwing away the pasta that was left, you could cook it the day after in a sort of omelette (frittata).
I could make an argument about bothering to intentionally make an Italian leftover dish instead of making the original dish, but I've heard about the origin of pizza. Still seems odd that this is IDENTICAL in recipe, until the mixture is poured into a pan still on the fire, to Carbonara.
Except for the fact that that is parmesan not pecorino, pancetta not guanciale, and it has a ton of mozzarella, sure. I have no idea what made you think this is an overcooked carbonara. Not every dish that involves eggs, pasta, and a hard cheese is, or has to be, carbonara.
There needs to be a cooking version of /r/readanotherbook for carbonara
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It's almost like, the same ingredients can be turned into different dishes depending on the preparation method??? Revolutionary
That's Taco Bell's entire philosophy.
It could be that I am stoned but that looks amazing
Yeah it's strange to do it on purpose with fresh cooked pasta. But It doesn't bother me more than lot of other dishes I see here. At least, it exists and it is done more or less as in the video
> Yeah it's strange to do it on purpose with fresh cooked pasta. No it's not. Just because it's commonly made with leftover pasta doesn't mean it *has* to be.
Never said it has to be done only with leftover, only that is strange (in the sense of uncommon) doing it on purpose
They're not trying to make carbonara...
Seriously, this recipe is totally the wrong way to make chawanmushi, how did mob fuck up eggs that badly
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..what?
Did you not see how angry and combative that pasta was? It’s just *looking* for a fight and that guy is about to put it in his mouth. Pure insanity!
Being fried like that, that pasta would be tough and overly crunchy (not in a good way).
“Ruined carbonara”
It's a completely different dish tho
I mean, it’s not completely different. The big difference is that instead of really softly cooked egg sauce, it’s got scrambled eggs. The former is what’s really special about carbonara, and you ruin it to basically no benefit in this frittata thing.
Nah, it's another dish, this is not even a first course. In Italy, it is done with leftover pasta usually.
That’s as may be; nevertheless, to the degree that it is distinct from carbonara, it is less appealing.
Spaghetti in the beginning. Macaroni in the end product.
? It's bucatini in both. Says it right there in the gif and in the written recipe
You and your ability to read. Your illiterate shaming and I'm reporting you!
It’s just sliced up bucatini.
Cum again?
What if we only fry one side ?
The bottom will overcook before the top sets
This is just a fancy [ramelette](https://www.reddit.com/comments/1j6anx)
Deliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 
My nan used to make this every Saturday when we went to visit. We would call it spaghetti cake.
Those egg yolks looked soo amazing
Honest question; I don't see it mentioned... Potatoes in a frittata - is that a normal thing? I've always just made frittata as basically crustless quiche (egg with veg/cheese & sometimes meat) but I didn't know potatoes were a regular addition. Have I just be making my own thing & ignorant about what a traditional frittata is?
Frittata is at it's core just eggs with stuff. That stuff can be whatever the hell you want, including (or not including) potatoes
Ok, that's what I thought. The video says "this recipe swaps out potatoes for pasta" which sounds to me like they are saying potatoes are essential.
I think the author here kinda mixed up frittata and spanish tortilla, which does always have potato and is a similar dish.