it is just like a giant omelet. It can be made with all sorts of vegetable combinations (and meats, too, if youre so inclined and either dont keep kosher or are prepared to skip the dairy ingredients). My basic recipe is dairy. As youll 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. Ive 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
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|Serving Size: 1 Serving (2712g)|
|Recipe Makes: 1|
|Calories from Fat: 1995 (55%)|
|Amt Per Serving||% DV|
|Total Fat 221.7g||296 %|
|Saturated Fat 72.5g||363 %|
|Monounsaturated Fat 85.7g|
|Polyunsanturated Fat 28.9g|
|Cholesterol 8508.5mg||2618 %|
|Sodium 4056.1mg||140 %|
|Potassium 4871.7mg||128 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 96.3g|
|Protein 295.3g||422 %|
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Calories per serving: 3604
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