Frittata Affogata

A Florentine friend once served frittata affogata, which is sort of a drowned omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives for variation. You can make the original recipe without these, for a simpler dish. Either way it’s easy to prepare, filling and satisfying. Pair it with a salad of your choice and you have lunch or a light supper.

Frittata Affogata
Serves 2-3


– 2 Tbl. olive oil
– 1/2 yellow onion, finely chopped
– 1/2 carrot, finely chopped
– 1/2 stick of celery or 1/4 cup seladri leaves, finely chopped
– 400 g tomatoes, fresh or canned, chopped
– 2 Tbl. Italian parsley, chopped
– 2 Tbl. capers, coarsely chopped
– 4 anchovy fillets, coarsely chopped
– 7 Kalamata olives, coarsely chopped
– salt and pepper to taste
– a pinch of cayenne

– 4 eggs
– 1 Tbl. flour


In the small sauce pan heat 1 Tbl. of the olive oil. Add the onion, carrot, celery or seladri and cook slowly until they just begin to brown. This will take about 15 minutes. Now add the tomatoes and parsley. Stir well and cook for 10 minutes.
If you are using them, add the capers, anchovies, and olives and stir well. Add salt and pepper to taste. Simmer the sauce for 5 minutes more being careful not to let it scorch on the bottom. It should be thick. Set aside, covered, to keep it warm.

Beat the eggs in a bowl with salt and pepper. Beat in the flour until perfectly mixed. Heat the remaining 1 Tbl. of olive oil in a small frying pan. Pour in the beaten egg mixture. And allow to brown on one side.

I find as the edges cook I can slide a spatula under so some of the uncooked eggs flows beneath. When the top is no longer runny, flip the frittata over and brown the other side. Cut the frittata into four or six pieces and pour the sauce over it. Reheat the sauce if needed.

Frittata Affotgata

Untuk 2-3 orang

Bahan Bahan:

– 2 Tbl. minyak olive
– 1/2 bawang bombay, di potong halus
– 1/2 wortel, di potong halus
– 1/2 batang celery atau 1/4 cangkir daun seladri, dipotong halus
– 400 gr. tomat, segar atau di kaleng, dipotong kecil
– 2 Tbl. Italian parsley, di potong halus
– 2 Tbl. capers, di potong sedang
– 4 iris ikan anchovy, dipotong sedang
– 7 kalamata olives, tanpa biji dan dipotong sedang
– garam dan merica, secukupnya
– satu jari bubuk cabe kering
– 4 telur
– garam dan merica secukupnya
– 1 Tbl. tepung terigu

Cara membuat:

Panaskan 1 Tbl. minyak olive dalam panci kecil. Setelah panas, masukkan bawang bombay, wortel, dan celery atau seladri. Masak pelan pelan kira-kira 15 menit, sampai sayurnya menjadi layu. Kemudian tambahkan tomat dan parsley. Aduk lagi dan masak selama 10 menit. Sekali-kali aduk masakan supaya matangnya merata.
Tambahkan capers, ikan anchovie, olive dan aduk sampai semua tercampur bagus. Tambah garam dan merica secukupnya. Masak 5 menit lagi, harus hati-hati supaya tidak gosong. Masakan ini (saos) harus kental. Keluar dari api, tutup panci supaya saos tetap panas.

Di dalam mangkok kecil kocok telur, garam dan merica. Tambahkan tepung terigu sedikit demi sedikit sambil adonan dikocok terus. Kocok sampai halus.
Panaskan sisa 1 Tbl. minyak olive di dalam wajan kecil. Waktu panas tambahkan campuran telur. Masak dengan api kecil sampai adonan bagian bawah berwarna coklat. Kalau telur bagian atas masih ada yang belum matang (cair), bisa geser telur supaya telur bagian atas yang cair bisa jatuh kebawah. Adonan ini namanya Frittata. Jangan robek frittata. Setelah telur bagian atas tidak ada yang cair lagi, balik frittata dan masak sisi yang lain sampai berwarna kecoklatan.
Potong frittata menjadi empat atau enam bagian. Masukkan saos diatasnya. Kalau saos sudah dingin, panaskan dahulu.


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