In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
- 4 eggs
- 1⁄4 cup dry breadcrumbs
- 2 Tbsp. grana padano or parmigiano-reggiano
- Pinch salt
- Pinch baking soda
- 1 Tbsp. chopped costmary or dandelion leaves
- 1 Tbsp. extra-virgin olive oil
- Red wine vinegar
Beat eggs well in a medium bowl. Add breadcrumbs, grated cheese, a pinch of salt, and a pinch of baking soda and beat well. Stir in costmary or dandelion leaves.
Heat oil in a large nonstick skillet over medium-high heat. Add egg mixture and cook, without stirring, until bottom is evenly golden brown and top is almost set, about 4 minutes. Carefully invert frittata onto a large plate and return to skillet, browned side up. Cook second side until pale golden, about 1 minute.
Transfer frittata to a plate, cut into wedges, and serve warm or at room temperature, sprinkled with a little red wine vinegar, if you like.