Other than potatoes, your veg of choice, onions, butter, and a sturdy pan, you don’t need much else to dish it up in 45 minutes. Frittatas are predominantly eggs with cheese and some other bits and bobs (think a giant omelette), while a bubble and squeak uses no eggs it’s basically a ginormous pan-fried vegetable cutlet/patty.
In fact the similarity between the two ends there.
It looks like a frittata but it’s definitely not a frittata. I don’t know at what point the meat was jettisoned from it, but nowadays it’s made using leftover mashed potatoes (often from a Sunday roast) and vegetables (usually savoy cabbage and/or greens). And the name came about because it would bubble and squeak as it cooked together. Bubble and squeak originated in the UK and was a dish of cabbage and fried meat. Unfortunately though-at least for those of us that enjoy quirky food names: oat-thappams, anyone?-it’s pretty straightforward. I know ‘bubble and squeak’ sounds like a made-up name to sneak veggies into your toddler’s lunch. Posted April 20 by Kirthana Kumar under Breakfast, Brunch, Gluten free, Main course, Side dishes, Vegetarian
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