frittata, n.
Brit. /frɪˈtɑːtə/, U.S. /frəˈtɑdə/
Plural -s unchanged
[‹ Italian frittata (1484) > v.1).
The same word was earlier borrowed into English as frittado n.]
A thick, well-cooked Italian omelette, typically containing a selection of meat, cheese, potatoes, etc., usually mixed in with the eggs during cooking, and served open rather than folded. Cf. Spanish omelette n. at Spanish adj. and n.1 and adv. Special uses 7.
In quot. 1875 apparently a rendering of the Italian figurative idiom fare la frittata (to make a mess of something), otherwise unattested in English use, but cf. to make a hash of at hash n.1 3a
| [1875 N.Y. Times 15 Feb. 6/3 All except the most passionate or stupid appear to feel how necessary it is to keep within bounds and avoid reducing to experiment plan and theories, the end of which would be to make a frittata of Italian political affairs.] 1877 Johnson's New Universal Cycl. III. 946/2 Olive oil is very generally used for frying the everlasting frittata, frittella, and frittura, as well as in dressing macaroni and other dishes of Italian tables. 1900 Living Age 9 June 602/2 Their highest ambition is to have broth and a ‘frittata’; their fondest memory, that of a full meal. 1946 N. S. Hazleton Reminisc. & Ravioli ii. 18 Eggs were done in all the standard ways..or..made into a frittata, the Italian-type omelet. 1963 R. Carrier Great Dishes of World 81 (heading) Italian frittata... Cook slowly on one side in butter and olive oil until brown; add a little more butter before turning to cook the other side. 1994 Boston Globe Mag. 16 Oct. 33/2 Italian cooks fabricated their eggy frittata especially to use up scraps of leftovers like ham. |