[Sca-cooks] Good recipes for fresh eggs?

[Olwen the Odd]

{{ouch}}
Does anyone else feel like they are being teased and picked on?  Come on 
Angharad, just give up the recipe!
Olwen
>
>It is more than a fritata, Adamantius because it comes out as high as a 
>cake
>and it is baked in the oven.  But first the egg and potatoes and veggies
>after they are mixed together are poured into a pot where oil is first
>heated high but not to smoking.  The oil immediately cooks the eggs on the
>outer edges, and then the pot is put into the oven for about an hour.  If
>the pot has a non-metal handle, I just cover it with foil first.  When it 
>is
>springy on top it is ready.  The potatoes are coarsly crushed so that they
>break up into small pieces.  If the pieces are too big, the slices will 
>hold
>their shape when cut.  I cheat and buy bags of frozen mixed veggies, just
>carrots and peas.  I add salt, pepper, paprika and some minced garlic for
>flavoring.  When the egg cake is out of the pot (when cool), I place it on 
>a
>nice round platter and surround it with lemon quarters.  Yummy!
>
>As for its earliest form, I couldn't tell you.  My grandmother also used to
>make it with brains.  Might be horrible to some, but it was quite delish.
>Angharad
>
>
>The above sounds like a close variation of a
>tortilla española, which is quite similar to what
>Italians would know as a frittata. In Spain,
>frequently found in tapas bars and a common
>packed-up lunch staple (and much more fun than
>PBJ). I wonder when it actually does originate in
>its current form, though, since I assume that
>even Spanish Jews fleeing the Inquisition didn't
>have access to potatoes  prior to 1492.
>
>Brighid, is there anything like a tortilla di
>papas/tortilla espanola in Granado?
>
>Adamantius
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