My mother was in no way what you’d call a homemaker, regardless of how you define that word. The kitchen, garden, house chores, and organization were not her areas of expertise or interest, at all. Give her something to sell and her innate talent surfaced. She could sell a camera to a blind person. But that’s another story. You’re here for the leftover pasta frittata and we’ll get there.
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When your mother doesn’t cook, lunch and dinner, the latter especially since I went to school all day, can be quite challenging. Or not, depending on how you look at it, because as kids we got to eat all those no-no foods, like hot dogs and mashed potatoes (no bun and not real potatoes…), buttered rice or french fries with fried eggs on top, fritters of every kind, stuff like that. These last were usually made with leftovers. Just like this frittata, which in those times was really a tortilla, the Spanish version, which implies flipping the thing over, with the aid of a plate but most often a flat pot cover, to cook it on both sides in the same skillet on the stove. Let me tell you there was much pride on how well you flipped the tortilla back then.
A frittata is finished in the oven, which makes it oh.so.simple!
Leftover pasta frittata or tortilla was her signature dish in many ways, together with roasted meat and potatoes, and that almost made up her entire repertoire, a discussion we had a few times these past months when she stayed at my house because she claims she actually cooked quite a lot and I just laugh. She made white sauce too, sorry forgot about that. And mixed it with the leftover pasta, into the oven and called it au gratin pasta. In case you’re siding with her on this, the sauce for the pasta was a can of tomato sauce.
Anyway, this frittata made with the charred corn, asparagus, and brown butter breadcrumbs is to honor that childhood meal that I loved. Yes, I did. I do love reheated pasta and with eggs and extra cheese, what’s not to love about it.
But before we get to the recipe, it’s vintage Monday, so I have stuff to share with you:
Where do you have your props when you’re shooting? Do you run around the house, looking for a plate? My favorite tip on how to store props, though I don’t know if I can pull it off being the hoarder I am
Whatever your writing style, it never hurts to read this: http://www.problogger.net/archives/2013/08/15/blog-like-hemingway-5-writing-tips-to-improve-your-blog/
The earth and the moon http://www.stumbleupon.com/su/2W0apR/:6tvDnA3n:WHv0s+Z5/www.bitrebels.com/wp-content/uploads/2011/09/Earth-Mars-Moon-Human-Destruction.jpg/
About that IRS audit … http://www.stumbleupon.com/su/2xPp7L/:1kDPeYzkA:WHv0s+Z5/www.elertgadget.com/palert/Todays_Humor_-_Be_Careful_What_You_Bet_On_165084.htm/
If you haven’t watched this already, do so now! Even if you have, once more will only make you laugh again
And some food links, because we are foodies, aren’t we?
I completely rearranged my Pinterest boards and created new ones. Some pins from my new favorite Recipe Inspiration:
Zucchini Pizza with Hummus instead of tomatoes
Pear Gorgonzola and Honey Pizzas, I’m in love!
Onion Rings with Tequila in the batter… enough said
Sweet Baked Oatmeal with Zucchini, an heirloom recipe
Tiramisu Ice Cream sandwiches, with round ladyfingers
Purple Beet Ravioli, simply stunning
Stacked Enchiladas, ’nuff said!
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| Before going into the oven |
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Description
I also topped this frittata with brown butter breadcrumbs I had left. I like my frittata not completely set on top, and not cutting the noodles, but that’s personal preference.
Scale
Ingredients
- 1 pound 450g leftover pasta
- 6 eggs
- ½ cup grated hard cheese (such as parmesan or blue cheese, divided)
- 3 Tbs cream
- Chopped parsley (a few Tbs)
- Salt and pepper
- 1 Tbs butter or olive oil
Instructions
- Preheat oven to 350ºF /180ºC
- In a large bowl mix pasta, egg, cream and half of the cheese. Season with salt and pepper to taste.
- Melt butter or oil in a cast iron skillet over low heat. Add the egg mixture and let cook without stirring for about 8 to 10 minutes. Scatter the extra cheese on top.
- The egg will start to cook on the outside, but the middle will be very wet still.
- Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF /200ºC.
- Broil it for 5 more minutes so the top begins to set. Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.
This is one of the most perfect dishes I've seen in a long time, Paula. I agree – there's nothing better than reheated pasta, eggs and cheese. Plus it's a fabulous way of cleaning out the fridge by throwing any leftover meat/veggies in there. Your mom sounds kick ass – more stories please!
Paula, This is a fabulous recipe…It’s even something that my hubby would eat! Perfect for brunch, too!
Paula,
and you keep the fabulous recipes coming .. I love it! I could have sworn I commented on this one. . I love this one so much. . definitely a recipe we all can relate with and make!
Your mother sounds like a hoot! so much fun .. love that her Leftover pasta tortilla was her signature dish 🙂 and isn't it funny when mothers remember things a certain way that is actually not at all how it actually was in real life?! 🙂 love all the links too!
Um, did we have the same mother? You described mine perfectly! And making a frittata out of leftover pasta – which we have often – does cross my mind and I have no idea why I don't make it. Yours looks so scrumptious and I'll definitely be making one soon. Perfect dinner, I think!
Love this Paula- would be good for breakfast, lunch or dinner-that's my kind of multi purpose recipe!
Thanks for sharing both your special recipe and the links- wish I had a slice of your pasta frittata just in case I build up an appetite doing all that reading 😉
A clever way to use that left over pasta. It has yielded such a delicious looking frittata. It actually doesn't look like a dish made from left overs 😉