SERVES 2 - 4

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

1. 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.

2. 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.

3. 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.