A classic frtalja is made with eggs, flour and is packed with fresh herbs. Spring onions, cilantro, chives, chili, dill and a bit of cheese make it a perfect lunch, dinner or snack. It’s delicious either warm or cold and you can pair it with meat, fish or salads, too.
I love food that reminds me of home. And this is one of the dishes (besides the sour turnip soup called Jota, the classic beef broth with semolina dumplings or the delicious Bled cream cake) that I love because it’s simple, quick and delicious. Creating a wonderful dish can be so easy. Take a bunch of fresh herbs, combine them with some eggs and there you go. It really doesn’t require a chef to make this. Wink.
What was once known as a special dish on a festive day, is today a Slovenian national dish. You can find it the menus of many restaurants, as a starter, main or side dish. It is neither an omelette nor a pancake, it is not a quiche, it is something in between. It is a frtalja.
This national dish, frtalja, is most known in the western part of the country; the Primorska region. Yes, the name is a little funny and difficult to pronounce. However, comparing to the tongue-twisting name, the recipe is very simple. Frtalja is also very popular as a snack made out of eggs and fresh herbs, vegetables, dry sausage or prosciutto.
Moreover, this recipe is all about fresh herbs. A classic that will win you over. This frtalja is literally packed with herbs, such as fresh cilantro, dill, chives and spring onions. To give an extra kick, I added fresh green chilis. Remember to remove the seeds and the membrane (the white parts) if you want a mild version. Wink.
There will be a lot of herbs and other greens, but that is the point of this dish after all. And herbs can pack in just as much nutrition as vegetables. In fact, they contain large amounts of vitamins A, C and K. Many of them contain compounds that have antioxidant and anti-inflammatory capabilities. However, you can add any vegetables you like, as well. But I would suggest always use fresh ones.
The preparation method is just like making pancakes. The only difference is that this “pancake” will be at least 1 cm thick. Also, the frtalja must be turned, so that it gets a nice golden brown colour on both sides and to get cooked throughout. When turning it, be careful because the Frtalja is heavy, so better be quick. I suggest flipping it onto a plate and then sliding it back into the pan. Or, you can use two spatulas to flip it over.
Ingredients for two portions of frtalja:
- 3 eggs
- ca 5 Tsp whole wheat flour (add more if needed)
- 50 ml sparkling water
- 1 bundle of cilantro
- 2 green chilis
- 2 spring onions
- a handful of dill
- half a bundle of chives
- 2 Tbsp of parmesan pieces
- salt and pepper
To begin, take a bowl and beat the eggs in it. Add the sparkling water, salt and pepper. Then, add the flour, little by little. Use a hand mixer to combine the ingredients well together. Continue mixing until smooth, slightly thick but not runny.
Furthermore, wash and drain all the greens (cilantro, spring onions, chilis, dill and chives) that goes in the frtalja. At this point, roughly chop them and stir them into the batter and give it a stir to combine all the ingredients.
Prepare a big frying pan and heat some oil in it. Only when the pan gets hot, pour in half of the mixture. You can do a test with one drop of the mixture. If there are some small bubbles around it, it is ready.
Pour the mixture into the pan and by tilting the pan, spread the batter around it (just like you would do with a pancake). Then, add some parmesan pieces and cover for a couple of minutes. Once the batter gets firmer and starts to “dry”, it is time to turn it around. Carefully but quickly flip it over and cook for another 3 minutes or till golden brown.
Finally, transfer the frtalja to a cutting board or plate and cut it into triangles. You can serve it either warm or cold, which makes it a great snack as well. Also, it pairs well with a yogurt dip or any other refreshing dip of your choice.
Enjoy!
