frittatan.

Brit.

/frᵻˈtɑːtə/, U.S.

/frəˈtɑdə/

Inflections: Plural frittatas, unchanged.

Origin: A borrowing from Italian. Etymon: Italian frittata.

Etymology: < Italian frittata (1484) < frittata , past participle of frittare to fry (1598 in Florio; now rare or obsolete) < fritto , past participle of friggere (see fry 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., n.¹, and adv. Compounds 7.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > omelette

froise1338

moyse1611

omelette1611

omelette aux fines herbes1800

frittata1825

omelette soufflé1826

Spanish tortilla1884

Spanish omelette1886

tortilla española1957

chips mayai1998

1825 Baroness Bunsen in A. J. C. Hare Life & Lett. Baroness Bunsen (1879) I. vii. 254 They gave us ham, and cheese, and frittata and pizza.

1863 Once a Week 24 Oct. 480/1 There's nothing for your dinner except a grilled fowl of my own fattening, and a Bella Luce frittata, and some rashers of our own curing, and a bit of salad.

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 16 Oct. (Mag.) 33/2 Italian cooks fabricated their eggy frittata especially to use up scraps of leftovers like ham.

This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022).

单词	frittata
释义	frittatan. Brit. /frᵻˈtɑːtə/, U.S. /frəˈtɑdə/ Inflections: Plural frittatas, unchanged. Origin: A borrowing from Italian. Etymon: Italian frittata. Etymology: < Italian frittata (1484) < frittata , past participle of frittare to fry (1598 in Florio; now rare or obsolete) < fritto , past participle of friggere (see fry 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., n.¹, and adv. Compounds 7. ΘΚΠ the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > omelette froise1338 moyse1611 omelette1611 omelette aux fines herbes1800 frittata1825 omelette soufflé1826 Spanish tortilla1884 Spanish omelette1886 tortilla española1957 chips mayai1998 1825 Baroness Bunsen in A. J. C. Hare Life & Lett. Baroness Bunsen (1879) I. vii. 254 They gave us ham, and cheese, and frittata and pizza. 1863 Once a Week 24 Oct. 480/1 There's nothing for your dinner except a grilled fowl of my own fattening, and a Bella Luce frittata, and some rashers of our own curing, and a bit of salad. 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 16 Oct. (Mag.) 33/2 Italian cooks fabricated their eggy frittata especially to use up scraps of leftovers like ham. This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022). < n.1825
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