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Fried Green Tomato Frittata

Servings 1 serving if hungry like me
Author Giulia

Ingredients

  • 2 ox heart green tomatoes, unripe
  • 3 tablespoons of flour
  • peanut oil for frying
  • salt
  • extra virgin olive oil
  • 2 organic free range eggs
  • freshly ground black pepper
  • basil leaves
  • herbs to decorate

Instructions

  • Rinse the tomatoes and cut them into slices, at least 1 cm thick.
  • Spoon some flour in a bowl, then coat each tomato slice with flour, shaking the excess.
  • Lay the floured tomatoes on a chopping board and heat the frying oil in a pan.
  • The peanut oil must be hot enough to form a crunchy crust around the tomatoes, thus avoiding them absorbing too much oil. To verify that the temperature is right, dip a corner of a tomato slice into the oil, if the surface is immediately covered with bubbles, the oil is ready and you can start frying.
  • Fry the tomato slices in batches: 2 or 3 minutes on each side will be enough to turn them into a golden and crisp deliciousness.
  • As soon as the tomatoes are golden, transfer them onto a dish lined with some paper towels to absorb the excess oil.
  • Season the tomatoes with a pinch of sea salt or with Maldon salt flakes: do not restrain yourself and taste immediately at least a few slices, while still hot. It is allowed and warmly recommended, trust me...
  • Beat the eggs with a pinch of salt and some freshly ground black pepper, then scatter in a few basil leaves, torn with your hands.
  • Pour a drizzle of extra virgin olive oil in a frying pan, heat it and then arrange the tomato slices to cover the bottom.
  • Pour the beaten eggs over the tomatoes and swirl the pan around, as to let the eggs get firm quicker.
  • As soon as the frittata is firm and crisp on the bottom, flip it with the help of a dish and cook on the other side for one minute.
  • When ready, slide carefully the frittata onto a plate and eat it straight away, until it is still hot.
  • Decorate the frittata with some fresh herbs to play with other flavours: parsley, chives or freshly picked arugula are the perfect match.
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