Rachael Ray frittata a bust

Tortilla Española

2 lbs (or a little less) potatoes, quartered and sliced thin
1/2 medium onion, diced 6 eggs

Heat a 10" skillet/omelet pan (ie rounded sides) over low
heat and add some olive oil. Cook the potatoes slowly in the
oil (don't brown them) 10-15 minutes Add the onion to teh
potatoes, and some salt and cook another 10-15 minutes until
teh potatoes are tender

Meanwhile beat the eggs with a little salt.

When the potatoes are done, add to the eggs and mix well

Make sure the pan is clean and slick, add some oil, and heat
to medium. Add the potato-egg mixture, and shake the pan
occasionally to keep it from sticking; cover the pan to help
cook the egg through. run a spatula under the eggs to make
sure they haven't stuck. When the egg has set (5-8 minutes),
cover the pan with the cover or a plate, and flip it over
(so that the stuff in teh pan is now upside down on the
plate. Add more oil to teh pan if necessary and slide the
tortilla back into teh pan to cook the other side (3 minutes
or so). Do the plate flip thing again. Let it rest a awhile
and serve warm or room temp (great for picnics).

The original recipe from Janet mendel's _My Kitchen in
Spain_ is just potatoes, onions, and eggs. I like to cut
back on teh potatoes, and add some color with diced bell
peppers and/or parsley. You can probably also get more eggs
into a 10" pan, but getting it to set well enough to flip
can be tricky.

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"NTANTIQUES" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Am hosting the neighborhood Easter Egg Hunt and brunch
this Sunday for

about 16

Quoted message said:

adults and various munchkins. The grownups sip Mimosas and
Bloody Marys

while

Quoted message said:

the kids do their thing. Thought I'd do an easy buffet
with muffins, fresh fruits, and a couple of frittatas -
one with mushrooms, chives, and

Asiago and

Quoted message said:

another with apple smoked bacon & Gruyere. For a little
variety I thought

I'd

Quoted message said:

throw in one I saw on Rachael Ray's 30 Minute meals this
week. Did a test

run

Quoted message said:

on it last night. Glad I did - it was just awful. For any
among you

tempted to

Quoted message said:

try her Egg Pasta Frittata using the recipe on the Food TV
website, try at

your

Quoted message said:

own risk...following her recipe exactly, I ended up with a
barely edible rubbery hockey puck...think noodle casserole
thats been reheated one too

many

Quoted message said:

times.

TV recipe called for 12 oz. of fettuccini, cooked al
dente, 1C cream, 1

C

Quoted message said:

grated Parmigiano Reggiano, and 12 eggs - it looked
awfully dry going

in.

Quoted message said:

She called for cooking it at 425 for 10 minutes - isn't
that awfully hot

for

Quoted message said:

eggs? I do my other fritattas in the oven in a large cast
iron skillet

for

Quoted message said:

10-15 min at 350 and start out with a soupier egg/cream
mixture with great results.

Anybody have a good frittata recipe to balance out
my menu?

NT

"NTANTIQUES" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anybody have a good frittata recipe to balance out
my menu?

Something green soundsgood for balance. I like Marcella
Hazan's zucchini frittata from Essentials of Italian
Cooking...lots of fresh basil and parmesan. It has gone over
very well the times I've served it to guests. Of course, an
asparagus frittata would be nice for spring. I don't have a
particular recipe, though.

Chris

(NTANTIQUES) said:

For a little variety I thought I'd throw in one I saw on
Rachael Ray's 30 Minute meals this week. Did a test run on
it last night. Glad I did - it was just awful. For any
among you tempted to try her Egg Pasta Frittata using the
recipe on the Food TV website, try at your own
risk...following her recipe exactly, I ended up with a
barely edible rubbery hockey puck...think noodle casserole
thats been reheated one too many times.

I am not surprised.

Let me ask you something. Did you do it in 30 minutes? That
show is a load of [censored] as far as that is concerned. I have
tried a number of her recipes. NONE of them can be done in
30 minutes. Some of them are very tasty, but no way they can
be done in 30 minutes. I just can't believe they have the
balls to say you can do what she does in 30 minutes. I have
noticed that everytime she goes to turn on the oven, she
will place her hand on the oven thermostat but it doesn't
move. She fakes it. When she goes to the fridge or pantry
everything is right there waiting for her. They do a good
job of planning out everything for her, and I'm sure they do
some serious editing, too.

I think she is cute and she does do a good job of quickly
putting everything together, but it's not realistic for most
of us. She must have a large staff that plans everything out
for her. She probably even practices the episodes. No way
she thought all that out herself, but she sure loves to brag
on herself and take credit for eveything.

And I have really become annoyed with some of the things she
says. "How cool is that, huh?" She brags way too much, and
she comes off very unpolished with some of her boastings.
"COOL!" "NIIIIIIIIIIIICE!" for example.

On 10 Apr 2004 00:45:18 GMT, [email hidden] (NTANTIQUES)

Quoted message said:

Am hosting the neighborhood Easter Egg Hunt and brunch this
Sunday for about 16 adults and various munchkins. The
grownups sip Mimosas and Bloody Marys while the kids do
their thing. Thought I'd do an easy buffet with muffins,
fresh fruits, and a couple of frittatas - one with
mushrooms, chives, and Asiago and another with apple smoked
bacon & Gruyere. For a little variety I thought I'd throw
in one I saw on Rachael Ray's 30 Minute meals this week.
Did a test run on it last night. Glad I did - it was just
awful. For any among you tempted to try her Egg Pasta
Frittata using the recipe on the Food TV website, try at
your own risk...following her recipe exactly, I ended up
with a barely edible rubbery hockey puck...think noodle
casserole thats been reheated one too many times.

TV recipe called for 12 oz. of fettuccini, cooked al dente,
1C cream, 1 C grated Parmigiano Reggiano, and 12 eggs - it
looked awfully dry going in. She called for cooking it at
425 for 10 minutes - isn't that awfully hot for eggs? I do
my other fritattas in the oven in a large cast iron skillet
for 10-15 min at 350 and start out with a soupier egg/cream
mixture with great results.

I would also cook the pasta past al dente. I doubt it would
cook much more in the oven under those conditions.

Sue(tm) Lead me not into temptation... I can find it myself!

Roy Batty said:

And I have really become annoyed with some of the
things....

Chill, Roy ...it's only tv.

nb

Roy Batty said:

I have noticed that everytime she goes to turn on the
oven, she will place her hand on the oven thermostat but
it doesn't move. She fakes it.

I will have to watch for that next time!

Quoted message said:

When she goes to the fridge or pantry everything is right
there waiting for her.

Just makes me shake my head. Open the refrigerator, the two
things she needs are front and center. Then she does that
annoying, save a trip and pick up the stuff out of the
pantry, open the door, there's the spice and the beans
(whatever) sitting there front and center.

I don't know about anyone else, but I have to look for the
ingredients/spices/etc.

Quoted message said:

And I have really become annoyed with some of the things
she says. "How cool is that, huh?" She brags way too much,
and she comes off very unpolished with some of her
boastings. "COOL!" "NIIIIIIIIIIIICE!" for example.

She's extremely repetitive. Doesn't someone with the show's
producers (this is true of other shows, as well, that I can
think of) have her sit down and watch her show and say, do
you realize you said EVOO Extra Virgin Olive Oil eight times
in one episode, and why do you say both, just pick one?

I wouldn't mind if she didn't say garlic overboard!! (giggle
giggle) ever again, either. Eh, I would just think they'd
have production meetings where it would be someone's job to
occasionally mention what she could change.

nancy

Nancy Young said:

Roy Batty said:

I have noticed that everytime she goes to turn on the
oven, she will place her hand on the oven thermostat but
it doesn't move. She fakes it.

I will have to watch for that next time!

Quoted message said:

When she goes to the fridge or pantry everything is right
there waiting for her.

Just makes me shake my head. Open the refrigerator, the
two things she needs are front and center. Then she does
that annoying, save a trip and pick up the stuff out of
the pantry, open the door, there's the spice and the beans
(whatever) sitting there front and center.

I don't know about anyone else, but I have to look for the
ingredients/spices/etc.

Quoted message said:

And I have really become annoyed with some of the things
she says. "How cool is that, huh?" She brags way too much,
and she comes off very unpolished with some of her
boastings. "COOL!" "NIIIIIIIIIIIICE!" for example.

She's extremely repetitive. Doesn't someone with the
show's producers (this is true of other shows, as well,
that I can think of) have her sit down and watch her show
and say, do you realize you said EVOO Extra Virgin Olive
Oil eight times in one episode, and why do you say both,
just pick one?

I wouldn't mind if she didn't say garlic overboard!!
(giggle giggle) ever again, either. Eh, I would just
think they'd have production meetings where it would
be someone's job to occasionally mention what she
could change.

nancy

Perhaps they have. However, despite your comment, do you
still watch it? That is the point.

jim

On Sat, 10 Apr 2004 12:52:10 -0400, Nancy Young <[email hidden]>
Interjected.. :

Quoted message said:

Roy Batty said:

I have noticed that everytime she goes to turn on the
oven, she will place her hand on the oven thermostat but
it doesn't move. She fakes it.

I will have to watch for that next time!

Quoted message said:

When she goes to the fridge or pantry everything is
right there waiting for her.

Just makes me shake my head. Open the refrigerator, the
two things she needs are front and center. Then she does
that annoying, save a trip and pick up the stuff out of
the pantry, open the door, there's the spice and the beans
(whatever) sitting there front and center.

I don't know about anyone else, but I have to look for the
ingredients/spices/etc.

Quoted message said:

And I have really become annoyed with some of the things
she says. "How cool is that, huh?" She brags way too
much, and she comes off very unpolished with some of her
boastings. "COOL!" "NIIIIIIIIIIIICE!" for example.

She's extremely repetitive. Doesn't someone with the
show's producers (this is true of other shows, as well,
that I can think of) have her sit down and watch her show
and say, do you realize you said EVOO Extra Virgin Olive
Oil eight times in one episode, and why do you say both,
just pick one?

I wouldn't mind if she didn't say garlic overboard!!
(giggle giggle) ever again, either. Eh, I would just
think they'd have production meetings where it would
be someone's job to occasionally mention what she
could change.

nancy

The time I'd stop watching Food TV if she had a guest
appearance on Emeril and they'd cook together.

BAM! (giggle giggle) EVOO BAM! .. Cool!

It would make me watch mountain goats mating for the
zillionth time on the Animal channel.

Steve

Buffering... _69%_ |||||||||||||||||||

Nancy Young said:

Roy Batty said:

I have noticed that everytime she goes to turn on the
oven, she will place her hand on the oven thermostat but
it doesn't move. She fakes it.

I will have to watch for that next time!

Quoted message said:

When she goes to the fridge or pantry everything is right
there waiting for her.

Just makes me shake my head. Open the refrigerator, the two
things she needs are front and center. Then she does that
annoying, save a trip and pick up the stuff out of the
pantry, open the door, there's the spice and the beans
(whatever) sitting there front and center.

I don't know about anyone else, but I have to look for the
ingredients/spices/etc.

One of the most amazing things about my new refrigerator is
that I open the door and what I'm looking for is right
there. I think it's because the fresh food compartment is
shallower than my old one whereas the door shelves are
deeper. The net result is that things don't get lost. Also,
it's a side-by-side so I can put stuff right at eye level.
My old refrigerator was a "freezer on top" and the fresh
food area was a deep cavern that I had to bend over to mine
for stuff.

Sue(tm) Lead me not into temptation... I can find it myself!

JimLane said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

She's extremely repetitive. Doesn't someone with the
show's producers (this is true of other shows, as well,
that I can think of) have her sit down and watch her
show and say, do you realize you said EVOO Extra Virgin
Olive Oil eight times in one episode, and why do you say
both, just pick one?

I wouldn't mind if she didn't say garlic overboard!!
(giggle giggle) ever again, either. Eh, I would just
think they'd have production meetings where it would be
someone's job to occasionally mention what she could
change.

Quoted message said:

Perhaps they have. However, despite your comment, do you
still watch it? That is the point.

No, not really, but it is on in the background sometimes.
But you could watch a show from any given time and it's the
same thing, over and over. That's how shows die. If I was in
the producer's place, I'd try to keep it fresh. Whatever
show that might be.

nancy

Curly Sue said:

On Sat, 10 Apr 2004 12:52:10 -0400, Nancy Young

Quoted message said:

Quoted message said:

Just makes me shake my head. Open the refrigerator, the
two things she needs are front and center. Then she does
that annoying, save a trip and pick up the stuff out of
the pantry, open the door, there's the spice and the
beans (whatever) sitting there front and center.

I don't know about anyone else, but I have to look for
the ingredients/spices/etc.

One of the most amazing things about my new refrigerator
is that I open the door and what I'm looking for is
right there. I think it's because the fresh food
compartment is shallower than my old one whereas the
door shelves are deeper. The net result is that things
don't get lost. Also, it's a side-by-side so I can put
stuff right at eye level.

That was a requirement when I replaced my refrigerator. I
want to say my new refrigerator, but it's gotta be going on
three years old now. Side by side, big, and *clear* drawers.
My old side by had smoked drawers, I lost stuff in there all
the time. Managed to find them when they had liquidized.

I wouldn't have anything but a side by side, assuming I had
a choice, for a miriad of reasons. So I can't spell miriad,
so what!? (laugh) Cannot stand top freezers, the stuff would
just get all jammed in there and slide out onto me just to
[censored] me off.

nancy

Nancy Young said:

I wouldn't have anything but a side by side, assuming I
had a choice, for a miriad of reasons. So I can't spell
miriad, so what!? (laugh) Cannot stand top freezers, the
stuff would just get all jammed in there and slide out
onto me just to [censored] me off.

We had a side by side and hated it. I have to admit that it
was easier to find things, but that is likely because it
just wasn't big enough for some things. I prefer a top or
bottom freezer because the shelves are wider and you can
pack more into them.

Dave Smith said:

Nancy Young said:

I wouldn't have anything but a side by side, assuming I
had a choice, for a miriad of reasons. So I can't spell
miriad, so what!? (laugh) Cannot stand top freezers, the
stuff would just get all jammed in there and slide out
onto me just to [censored] me off.

We had a side by side and hated it. I have to admit that
it was easier to find things, but that is likely because
it just wasn't big enough for some things. I prefer a top
or bottom freezer because the shelves are wider and you
can pack more into them.

Oh, I can pack anything into my shelves, and it wasn't much
worse when I only had a 19 whatever cubic sf side by side.
A turkey, no problem. Stacks of tilia'd meat, no problem.
Then there is the appearance of those huge doors on
top/bottom freezers with those huge doors, and how far they
swing into the room.

I had plenty of top freezers in my life and I still don't
see how one can fit more in them. I'm not being
argumentative or annoying or anything, I'm just saying, no
looking back for me.

Also, as Sue said, the newer models, I can't believe how
much you can fit into the doors. Woah.

nancy

NTANTIQUES said:

Am hosting the neighborhood Easter Egg Hunt and brunch
this Sunday for about 16 adults and various munchkins. The
grownups sip Mimosas and Bloody Marys while the kids do
their thing. Thought I'd do an easy buffet with muffins,
fresh fruits, and a couple of frittatas - one with
mushrooms, chives, and Asiago and another with apple
smoked bacon & Gruyere. For a little variety I thought I'd
throw in one I saw on Rachael Ray's 30 Minute meals this
week. Did a test run on it last night. Glad I did - it was
just awful. For any among you tempted to try her Egg Pasta
Frittata using the recipe on the Food TV website, try at
your own risk...following her recipe exactly, I ended up
with a barely edible rubbery hockey puck...think noodle
casserole thats been reheated one too many times.

Possible reasons:

1. your oven is mis calibrated - or you didn't preheat it
long enough. Also the thermometer if you used one was in
the wrong position.
2. The eggs you used are larger or smaller than the ones she
used on the show.
3. Your pan is of a different thickness than the one she
used.
4. You placed the pan in a different position in the oven
than she did -
i.e. the oven shelf., etc.
5. Your stove top is mis calibrated - or you cooked at the
wrong temperature/heat setting.
6. You used a different amount of ingredients that she used.
7. Your ingredients were at a different temperature when you
started cooking than hers were at.
8. being at a different altitude than she is at. 9 You
didn't cook for the proper amount of time based on the
above variables.

Any one or more - possibly all - of the above are possible
reasons for what you experienced.

notbob said:

Roy Batty said:

And I have really become annoyed with some of the
things....

Chill, Roy ...it's only tv.

She is NOT above reproach!

Nancy Young said:

She's extremely repetitive. Doesn't someone with the
show's producers (this is true of other shows, as well,
that I can think of) have her sit down and watch her show
and say, do you realize you said EVOO Extra Virgin Olive
Oil eight times in one episode, and why do you say both,
just pick one?

EVOO -- argh, another bad Rachelism. But yeah, you'd think
someone would break her of some of those bad habits.

Quoted message said:

I wouldn't mind if she didn't say garlic overboard!!
(giggle giggle) ever again, either.

The Betty Rubble giggling drives me crazy, too.

I still like her and her show. I just think it could be
improved a bit, and they shouldn't pretend that all that can
happen in 30 mins.

Roy Batty said:

She is NOT above reproach!

What part of tv isn't?

nb

On Sat, 10 Apr 2004 20:12:21 -0700, SpamTrap <[email hidden]>
Interjected.. :

Quoted message said:

NTANTIQUES said:

Am hosting the neighborhood Easter Egg Hunt and brunch
this Sunday for about 16 adults and various munchkins.
The grownups sip Mimosas and Bloody Marys while the kids
do their thing. Thought I'd do an easy buffet with
muffins, fresh fruits, and a couple of frittatas - one
with mushrooms, chives, and Asiago and another with
apple smoked bacon & Gruyere. For a little variety I
thought I'd throw in one I saw on Rachael Ray's 30
Minute meals this week. Did a test run on it last night.
Glad I did - it was just awful. For any among you
tempted to try her Egg Pasta Frittata using the recipe
on the Food TV website, try at your own risk...following
her recipe exactly, I ended up with a barely edible
rubbery hockey puck...think noodle casserole thats been
reheated one too many times.

Possible reasons:

1. your oven is mis calibrated - or you didn't preheat it
long enough. Also the thermometer if you used one was
in the wrong position.
2. The eggs you used are larger or smaller than the ones
she used on the show.
3. Your pan is of a different thickness than the one she
used.
4. You placed the pan in a different position in the oven
than she did -
i.e. the oven shelf., etc.
5. Your stove top is mis calibrated - or you cooked at the
wrong temperature/heat setting.
6. You used a different amount of ingredients that she
used.
7. Your ingredients were at a different temperature when
you started cooking than hers were at.
8. being at a different altitude than she is at. 9 You
didn't cook for the proper amount of time based on the
above variables.

Any one or more - possibly all - of the above are possible
reasons for what you experienced.

By this type of reasoning, no recipe could ever be
reproduced by anyone. Some of the points certainly have
merit. But we all have heard of 'bad' recipes. One that
just simply does not work.

This may be one of them.

Steve

Buffering... _69%_ |||||||||||||||||||

Quoted message said:

Possible reasons:

1. your oven is mis calibrated - or you didn't preheat it
long enough. Also the thermometer if you used one was in
the wrong position.
2. The eggs you used are larger or smaller than the ones
she used on the show.
3. Your pan is of a different thickness than the one
she used.
4. You placed the pan in a different position in the oven
than she did -
i.e. the oven shelf., etc.
5. Your stove top is mis calibrated - or you cooked at the
wrong temperature/heat setting.
6. You used a different amount of ingredients that
she used.
7. Your ingredients were at a different temperature when
you started cooking than hers were at.
8. being at a different altitude than she is at. 9 You
didn't cook for the proper amount of time based on the
above variables.

Any one or more - possibly all - of the above are possible
reasons for what you experienced.

Reaonable thoughts, but none seem applicable to my
situation...I know my way around a kitchen & think the
recipe was either incorrectly transcribed to the FoodTV
website or just a dud.

Ended up doing a third frittata with blanched fresh
asparagus & gruyere...all three turned out beautifully &
went over like gangbusters with the Easter Brunch bunch.
Made them last night, wrapped 'em in parchment paper and
served them up this morning sliced in wedges over an herb
salad mix from Trader Joe's lightly dressed with my version
of a dijon vinagrette. Even the kids scarfed 'em up - which
I considered the ultimate compliment considering each of the
little ones was hauling around a basket filled with about 12
pounds of chocolate easter eggs. The weather was fabulous &
we served in the garden where the lavender is in full bloom
and the first of the roses have popped. A grand day - good
food & good company...it doesn't get any better... Thanks to
all for your suggestions & Happy Easter! NT