| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| Onions | ||
| Potatoes | ||
| Rosemary | ||
| Eggs | ||
| Salt to taste |
INSTRUCTIONS
Sautee some onions, potatos and rosemary (w/ salt to taste) until cooked. Beat eggs (anywhere from 4 to 12, depending on number of eaters. (I often add some ricotta or cottage cheese because they seem to "lighten" the dish, but this is highly untraditional.) Heat a cast iron skillet or another heavy pan and add some butter and/or olive oil. When sizzling, add egg mixture and then potato mixture (spreading it out). Cook over low heat until just set. Sprinkle grated parmesan (or some equivalently pungent cheese) on top and run under a hot broiler for a minute or two. Serve in wedges. Variations: For large parties, I often make several of these. To avoid spending the whole time at the stove, I bake them in shallow ceramic caseroles. Substitute anything that sounds appealing for the potato mixture. I've done eggplant, tomato and basil, mushrooms and onions, sauteed red and green peppers, etc. (There are some classic versions involving things like cooked spaghetti or hotdogs, but I take the vegetable approach.) Posted to JEWISH-FOOD digest V96 #090 From: Lori Fox <lef@ogc.wustl.edu> Date: Fri, 29 Nov 1996 18:58:34 -0600 (CST)
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