On Fri, 14 Mar 2008 23:11:58 -0800, Joseph Littleshoes
> wrote:

>Tracy wrote:
>>
>>
>> Joseph Littleshoes wrote:
>>
>>>
>>> Now one use for the pre boiled potatoes that i do like a lot is to
>>> slice them into medium sized chunks, quickly heat up and lightly brown
>>> in hot canoloa oil with garlic, s & p, & chopped green onions and then
>>> pour over them several beaten eggs. Served as either an omelette or a
>>> frittata, i find the potatoes incorporated into the eggs are much
>>> tastier than the potatoes served 'on the side' with the eggs.
>>> --
>>> JL
>>
>>
>> We call that a Spanish omelet in my house. Way awesome.
>>
>> -Tracy
>
>I saw it demonstrated on a japanese cooking show, they were making the
>worlds largest omelette and it was primarily composed of potatoes and eggs.
>
>This seemed to intrigue me for some reason, something instinctual about
>it just grabbed me and i rather soon made an potatoe omelette. It was SO
>delicious, so much better than eggs with potatoes on the side that i
>experimented with the basic ingredients till i devised a formula of
>outstanding and exceptional excellence and value to myself
>
>A quick stir fry of eggs and potatoes and one has a delightfully
>delicious and filling dish.
>
>Of course this "quick stir fry" is dependent on individual knowledge and
>technique but in essence is a simple thing, easily mastered.

It's called Frittata at my house too, except I make it in the skillet.
I also add browned hamburger, so it looks like a thick, lumpy, egg
pancake when it's done. I eat it with chili sauce and a few dashes of
Tabasco. Haven't made that in quite a while, maybe I'll do it this
weekend.

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