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scaling up a Frittata from a recipe

I am cooking a recipe today from the Smitten Kitchen cookbook. It is a feta/bacon/potato frittata. I am bringing it to a potluck gathering later today for people who enjoy exploring new cookbooks.

It is my first frittata, and my first major recipe using my newish cast iron Lodge 10SK pan. I have seasoned it multiple times with bacon fat and then baked/cooled it as per posts on this site.

So, I see that the frittata recipe is actually for a 9" cast iron pan. I know I am being paranoid, but as I tend to always have at least one screw up per new recipe I thought I would come to you guys for advice first.

Do you recommend I use the ingredients as per the recipe and watch it carefully since it may cook quicker, or scale up the ingredients slightly? Any pointers on what to look for to say the frittata is done, as this is my first one?

Thanks folks.

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  1. Frittata is very forgiving. Use the recipe as a broad guide but adjust as you go by winging it too. It's hard to make a bad frittata unless you burn it!

    With cast iron, make sure you use lots of extra grease though.

    5 Replies
    1. re: coll

      Agreed. A frittata is (almost) foolproof. I've made a bunch, and never once measured anything. Sometimes it rises over the pan, sometimes it doesn't reach the top. Either way, when you flip it out of the pan, it is always round and always looks great. If your pan is bigger, just add more filling or another egg or two. Feta/bacon/potato sounds great, enjoy!

      1. re: schrutefarms

        I accidentally discovered how good feta is in frittatas awhile back, it was all I had on hand. Now my go-to cheese for frittata is feta, and if I don't have it on hand I'm disappointed.

        1. re: coll

          Feta is my go-to breakfast cheese, it's so good in scrambles and omelettes as well!!

        2. re: schrutefarms

          PS when the middle stops jiggling, that's when it's done!

      2. The frittata will be a bit thinner, but that's no big deal. You can add 2 eggs if you want it thicker.
        A "recipe" for a frittata is very general. You can do or add whatever you wish.

        1. Thanks guys.

          I will cook the bacon first in the cast iron pain, and then assemble the actual frittata in the same pan. She instructs you to leave the bacon fat in the pain and even add a little more olive oil. I was worried it was going to be too much fat (!), but I will follow this. I layer the already partially cooked/roasted potato slices on top of the bacon fat, before adding the cheese/spring onions/bacon and eggs.

          The recipe instructs serving from the pan, so one challenge will be carrying my hot cast iron over to the pot-luck. I have a box with towels ready, as other posters have recommended on other threads.

          7 Replies
          1. re: violin

            If you're travelling with it, I'd just put it on a plate myself. Easier to serve.

            1. re: coll

              I think the cast iron is rustic and it will keep the frittata warm for quite a while.

              Please report back on how the frittata releases.

              1. re: monavano

                Make sure you don't leave the skillet behind then, it may disappear ;-)

                That said, I prefer my frittata closer to room temp than hot.

                1. re: monavano

                  it will also continue to cook.

                  this wouldn't be my first choice for pot-luck.

                  i'd plate the fritatta to travel. with a seasoned pan and enough fat, it would easily flip out. just put a plate on top and invert. repeat this if you want to keep the potatoes on the bottom to serve.

                  1. re: hotoynoodle

                    I've eaten it served in cast iron at a picnic and it was really lovely.
                    Not overcooked.
                    I really don't care how the OP serves it, it's my opinion that the cast iron is a nice presentation.

                    1. re: hotoynoodle

                      This is very helpful. I didn't think about the fact that it would continue to cook.

                      The potluck/club meeting is 2 minutes away, at 2pm.

                      It is baking now. I will probably be 5-10 minutes late to the start of the potluck, and will serve immediately.

                      1. re: violin

                        agree it's a nice presentation and a few minutes travel won't be a big deal.

                        don't wrap it in foil -- the top will get soggy.

              2. I never even knew what a frittata was until a couple of weeks ago. I'm looking forward to hear how yours turns out as I'm planning to try my first one this week! I will definitely use feta since it was highly recommended here! Good luck!

                1. Do you literally "flip" it out of the pan?

                  I would anticipate disaster trying to flip a heavy, hot cast iron... am I a weak worry wort?

                  I also thought that the structure of this frittata was unusual, and might be better served in the pan. It has a "crust"/base of layered sliced potatos, that might separate/collapse if I flipped it.

                  Or are you suggesting it is possibly to slide it out of the cast iron, if the pan has been greased up enough?

                  4 Replies
                  1. re: violin

                    You certainly can serve it out of the pan, but frittatas should release onto a plate, either slid out or flipped out.
                    I wouldn't worry about plating it, as I said, I like the rustic pan.

                    1. re: violin

                      How do you cook the other side then, if you don't flip it? You do have to have strong wrists though.

                      Traditionally Italian frittata is always flipped onto a plate when the bottom starts to brown, and then slid back into the pan with a lid on for a couple of minutes to fluff up and finish.

                      1. re: coll

                        I finish my frittata in the oven. I always flip a Spanish tortilla.

                        1. re: monavano

                          I know people that broil, but mostly high volume restaurants. I am obligated to do it as my husband's uncle taught me upon our marriage. I thought it was just him but meanwhile I have found otherwise: This is apparently written in stone in Italy. Awkward, but what can you do?