Marcella Hazan Frittada with Tomatoes, Onions, and Basil

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This frittada is mysterious. It baffles people. It even baffles me. It is nothing special, yet it tastes magical: rich and of some unknown ingredient that cannot quite be placed. I have been asked questions like, "Is there butter in it?" "Is there chicken stock?" "Did you cook the egg in bacon fat?" "Is it Indian?" The answer to each of these questions is, of course, no.

Nope. It's just the beauty of the first step: cook the onions slowly for a long time, until slightly brown. Add chopped tomatoes and cook until the water is mostly gone.

I've made this without the called-for butter, without salt, and without Parmesan cheese. It was delicious.

I use my traditional plate-flip method to cook both sides, and extra virgin olive oil instead of butter.

You can find the recipe in Hazan's cookbook, or here:

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