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tarja

Malta: Froga tat-Tarja (Vermicelli Omelette)

Doubtless this omelette shows a little of the Italian influence in Maltese cooking: there are similar frittati di pasta in the cooking of Sicily, Malta's near neighbor. But elsewhere in the Mediterranean many variations on this theme can be found -- probably invented by some frugal chef who didn't want to waste that last cupful of leftover capellini or penne or whatever.

Possibly because they help hold the omelette together best, long pastas seem to be the favorite for this kind of treatment: anything from vermicelli to normal spaghetti would probably work just fine. (We did our froga in the photo using a Polish soup noodle called słoneczny, which was perfectly acceptable.)

Some cooks like to do this recipe as a batch of mini-omelettes several inches wide rather than as one large omelet. You also see versions of the recipe that incorporate spinach or chopped scallions to the cook's taste, instead of the parsley called for in this basic version. The froga in the picture contains scallions because EuroCuisineLady happened to have some on hand at the time.

Click on "read more" for the recipe.

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