Flat omelette
The flat omelette, otherwise known as a “frittata” in Italy or a “tortilla” in Spain is basically cooked the same way as a folded omelette, however, the flat omelette contains a larger number of eggs, is thicker, will more than likely contain a number of other ingredients for the filling and is cut into wedges rather than folded and may be served hot or cold.
The ingredients used to fill the flat omelette are usually placed in the bottom of the pan and the eggs are then poured over the top. The flat omelette is cooked over a low heat for a longer period of time and finished off with a few minutes of cooking time under the grill.
Below is a recipe for a flat omelette with ideas for fillings underneath.