text: Flat Calabrian Omelette with Tomatoes from Italian Regional Cookery by Valentina Harris
  Flat Calabrian Omelette with Tomatoes
  Frittata Calabrese di Pomodori
  In Italy it is rare to find a folded-over omelette with the filling inside such as you would have in France. The technique in this recipe from Calabria is to mix the vegetable flavouring into the egg mixture and then fry it flat, using a lid or large plate to turn it over so you end up with something like a cake shape.
  Wash the tomatoes carefully and cut them into thin slices. Put them with half the oil in a frying-pan over a medium heat and stew them slowly, adding a little water as necessary, for about 10 minutes or until tender. Beat the eggs in a bowl with salt and pepper and add the cooked tomatoes to the egg mixture. Stir together thoroughly. Put the remaining oil in the pan and, when it is sizzling hot, tip in the egg mixture. Flatten the omelette with a palette knife and shake the pan to prevent sticking. Cook over a medium heat for about 8 minutes or until the underside is well browned. Slide the omelette on to a large lid or plate, then turn it the other way up back into the pan, being careful not to break it up. Press down with a palette knife and cook for a further 5 minutes. Slide on to a platter and serve either hot or cold.
  The same procedure is followed with all Frittatas, and you can use vegetables such as peas, French beans, onions, globe artichokes, courgettes, peppers, spinach or chard. If you prefer you can use lard, butter or vegetable oil instead of olive oil.