| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Onions; chopped, up to 2 |
| 2 | Potatos; baked or boiled until cooked through, cut roughly, up to 3 | |
| 1 | ts | Rosemary; up to 2 |
| 1 | ts | Salt; up to 2 |
| 8 | Eggs; up to 10 | |
| 1/2 | c | Cottage cheese or buttermilk; optional, up to 1 |
| 2 | tb | Olive oil or butter; or 3, (recipe called for a few) |
| 1/2 | c | Parmesan or romano |
INSTRUCTIONS
it is just like a giant omelet. It can be made with all sorts of vegetable combinations (and meats, too, if you're so inclined and either don't keep kosher or are prepared to skip the dairy ingredients). My basic recipe is dairy. As you'll note, it is foregiving. Saute onions in olive oil (my preference) until they begin to brown. Add potatos, rosemary and salt. This can all be done the night before and refrigerated, if you desire. (I often do this in multiples for huge brunches.) When ready to cook: heat a bit more oil in a pan, preferably cast iron. Beat the egss with the optional cottage cheese or buttermilk (I find that they improve the texture, but they are absolutely not traditional). Then add the potato-onion mixture, distributing evenly. Cook over low heat until almost fully set, then top with parmesan and run under the broiler for 30-60 seconds, until lightly brown. Serve hot, warm or cool. Alternatives: When I make this for a crowd, I do it in the oven rather than on the top of the stove. Any large ceramic dish works well. At about 350, it takes 30 - 40 minutes or so to cook. If you have time, run it under the broiler for that light browning. Other alternative: Any appealing combination of vegetables works. I've done onions, spinach and mushrooms, added portabellas to my onion/potato basic, done eggplant, red peppers and tomatoes w/ basil, and probably several others. Posted to JEWISH-FOOD digest by LEF <lef@ogc.wustl.edu> on Aug 10, 1998, converted by MM_Buster v2.0l.
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