sf wrote:

> 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.
>

I prefer a bit of left over shrimp or chicken but meat is a good
inclusion to the dish, i have used various spicy sausages to good effect
in such a recipe.

Recently got a smoked ham, am looking forward to its leftovers for
Denver omelettes
--
JL