supper tonight

hahabogus said:

Well tonight it was a fratata...spainish egg pie kinda dealie.
It failed slightly as it didn't stick together as well as I'd of liked. But
tasted great.

6 eggs, beaten
handfull of both sliced mushrooms and diced onion
a pabano chile diced
a pickled banana pepper
salt and pepper to taste.

Salt & panfry veggies till tender; pour in eggs and stir well to get the
eggs everywhere. then into a 350F preheated oven till cooked.

It needed either more egg or less veggies. But since I was dining alone I
couldn't see using more egg or less veggies.

This is something I make. Did you also include potatoes or are they
off your diet?

BTW: 6 eggs is a lot! Were you feeding a group or just yourself?

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sf wrote in news:[email hidden]:

Quoted message said:

BTW: 6 eggs is a lot! Were you feeding a group or just yourself?

Just me.

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The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

Well tonight it was a fratata...spainish egg pie kinda dealie.
It failed slightly as it didn't stick together as well as I'd of liked. But
tasted great.

6 eggs, beaten
handfull of both sliced mushrooms and diced onion
a pabano chile diced
a pickled banana pepper
salt and pepper to taste.

Salt & panfry veggies till tender; pour in eggs and stir well to get the
eggs everywhere. then into a 350F preheated oven till cooked.

It needed either more egg or less veggies. But since I was dining alone I
couldn't see using more egg or less veggies.

To make a classic spanish tortilla you need some thin-sliced potatoes
and onions, sauteed in a little olive oil until tender. Add in the rest
of the veggies (if any) then pour your beaten eggs over the top. Cook
until set, then use a plate to flip the whole thing over intact and
brown the other side.

Done correctly this is meltingly tender and creamy. Serve it up with a
bottle of Cruz Campo beer and I'm a happy girl.

Kathleen said:

To make a classic spanish tortilla you need some thin-sliced potatoes
and onions, sauteed in a little olive oil until tender. Add in the rest
of the veggies (if any) then pour your beaten eggs over the top.

When I lived in Spain (1974-1978), the way it was done was to cook
the veggies in plenty of olive oil, then add them (and any cold
ingredients, like cooked ham cubes) into the egg mixture (which
usually included some parmesan cheese) in the mixing bowl, then add
more olive oil to the pan, and put the egg mixture in.

Quoted message said:

Cook
until set, then use a plate to flip the whole thing over intact and
brown the other side.

Yes, or some cooks would put the whole pan under the broiler to
finish. This way was more common, though.

Quoted message said:

Done correctly this is meltingly tender and creamy. Serve it up with a
bottle of Cruz Campo beer and I'm a happy girl.

Most people where I lived made tortillas that were quite firm. My
favorite way to eat it is cold with lots of salt. In my family, we
still make sure to make enough that there are leftovers for eating
cold the next day.

Serene

On Tue, 22 May 2007 20:17:03 -0700, Serene <[email hidden]>

Quoted message said:

When I lived in Spain (1974-1978), the way it was done was to cook
the veggies in plenty of olive oil, then add them (and any cold
ingredients, like cooked ham cubes) into the egg mixture (which
usually included some parmesan cheese) in the mixing bowl, then add
more olive oil to the pan, and put the egg mixture in.

I do it that way, but I learned to call it "torta" when I was first
introduced to it in the early '70s. Cheese wasn't part of the
mixture, but I often include a little anyway these days.

When you were in Spain, was it one of those "how to use leftovers"
type dishes, like fried rice is?

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