老外厨房

I was introduced to frittatas by my roommate in grad school. Unfortunately, I didn’t pay attention to how it was made then and was forced to learn to make it on my own. I came across a simple recipe online when I was living in China, and attempted to cook a variation of frittatas for my wife and mother-in-law. Although it didn’t turn out the way it was supposed to, everyone enjoyed it. Since then, I have found other ways of making this egg-based dish.

在我上研究生的时候，我的舍友给我介绍了意大利蛋饼。可是当时没有太注意他是怎么做的，所以现在我不得不自己学。当我住在中国的时候，我在网上找到了一种比较基础的意大利蛋饼的做法，我试着在此基础上改良，给我的太太和丈母娘做了一次。尽管最后出来的效果和它本来的应有的效果不同，可是大家还是吃的很开心。再后来，我找到了其他的方式做这类有鸡蛋的菜式。

The frittata originated in Italy, but can incorporate a lot of regional influences when being made today. It is very similar to an omelet, except that it is baked. You can easily alter the recipe in any way you like–it’s very difficult to make this dish wrong.

蛋饼最早起源于意大利，但是今天流传的做法，却是受到了很多不同地区的影响。它很像中国煎鸡蛋，可是它是烘烤出来的。你可以按照自己的喜好随意变化菜谱，完全不用担心会把这道菜做砸了。

Traditionally, this dish uses a cast-iron pan that is placed in the oven when all the ingredients are ready. I don’t have a cast-iron pan, so this doesn’t work for me. You can substitute the pan for an oven-safe glass dish, but this just adds to the clean-up work afterward. My method involves cooking everything in a single pan on the stove (though I must admit that the oven-baked version does taste better).

这个菜的传统做法，是将所有的原料放在一个平底铁锅里，然后放到烤箱里烤。因为我没有平底铁锅，所以我用了其他的器皿，当然你也可以用玻璃餐具，只要他们是可以放在烤箱里用的，那就都可以拿来用，只是后来清理起来会比较麻烦一些。

不过我这次做这个蛋饼是在煤气灶上用一个平底锅做的，也成功了，当然我要承认，用烤箱的话，出来的效果更好一些。

One of the best ingredients you can use for any frittata is chorizo . Chorizo is Spanish sausage that is also popular in South America. It is always made with paprika, and I prefer to buy the spicy chorizo that also has chili powder. Unfortunately, I know chorizo is not readily available in China, but you can use any quality sausage as a substitute. You can also use ground beef or chicken.

做任何种类的意大利蛋饼都需要一个最重要的食材就是西班牙肉肠。口利左肉肠可以算是西班牙肉肠的代名词，在南美洲也是很出名的。口利左肉肠因为它里面添加的paprika，比普通咸肉香肠更有风味。我通常喜欢买辣味肉肠。不过我在中国的时候很难找到这种肉肠，所以你可以用其他的香肠代替，当然我建议最好不要用火腿肠，我个人认为四川腊肠是不错的选择。当然你也可以不用香肠，而用碎牛肉或者鸡肉代替。

Ingredients 原料：

2 Sausages (less than 1/2 lb.), chopped 两根香肠，大约半磅左右，切小块
4-6 Eggs, beaten4-6个 鸡蛋，打散
1 Large potato, diced 一个大土豆，切成小小的块
1 Medium onion, chopped 一个不大不小的洋葱，切碎
1 Green or red bell pepper, chopped  一个绿柿子椒或者红柿子椒
2 Cloves of garlic, chopped 两瓣蒜 切碎
1/4 cup of milk  1/4杯牛奶
2 tbsp olive oil  两勺橄榄油
Fresh ground black pepper, to taste  黑胡椒粉（最好用黑胡椒粒，口味会好一些）
Spicy peppers, chili powder, and/or hot sauce, optional

辣椒粉或是辣椒酱（可放可不放，看个人吃辣子的能力啦）

具体做法：

1. In a bowl, beat the eggs and mix with milk. Set aside.

1）用一个碗，将鸡蛋打散，打的过程中加一点点牛奶，放在一边；

2. Heat the oil in a pan and cook the sausage. When the sausage is almost cooked, add the potato.

2）在平底锅里放油，然后开始炒香肠，当香肠差不多炒熟的时候，加土豆丁；

3. Add the onion, peppers, and garlic to the pan. Stir the ingredients until the onion and peppers are almost soft. Add the black pepper and any other spices you want.

3）加洋葱丁，辣椒丁和蒜蓉，然后开始翻炒，直到洋葱和辣椒差不多软了的时候，可是加黑胡椒和其他的调料（比如盐，或者辣椒粉）

4. Reduce the heat to low and add the eggs to the pan. Spread the eggs, sausage, vegetables evenly in the pan. Cover the pan and let the mixture cook slowly for about 5-10 minutes, or until the eggs are solid on top.

4）把火开小，然后把打散的蛋液加到平底锅里，同时顺便搅一下之前炒的香肠和蔬菜，这样可以让他们受热比较均匀，之后就盖上盖子，小火5-10分钟，或者直到最上面的蛋液变熟为止。

If you use an oven for this, pre-heat the oven to 175C, place the pan or glass dish, covered, in the oven for about 15 minutes or until the eggs are solid.

如果你家有烤箱的话，那么就将烤箱提前预热到175度，当香肠和菜都炒熟之后，倒入到平底锅或者其他器皿里，在加入蛋液，放入烤箱开始烘烤，大约十五分钟左右，当蛋液凝固后，就大功告成了。

If you are feeling adventurous, you can even add shredded cheddar cheese to the last step of the recipe.

如果你是个喜欢不断尝试新鲜的人的话，你甚至可以在最后加蛋液的时候，再放一些“车打”奶酪。

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1. Sausage Stew炖香肠