Frittata van de makreel
3 december, 2007 | Vissen & andere zeevruchten, Gezonde veggies, Lunch & diner
Vierde dag zonder leidingwater en ik verlies mijn inspiratie aan kok. Hoe kan geïnspireerda ik worden wanneer de primaire zorg het minste aantal keukenwerktuigen is te gebruiken zodat het minimale water voor de schoonmaak daarna nodig is? Dat is wat gebeurt wanneer u om met opgeslagen water probeert te overleven en u geen idee hebt wanneer de volgende levering zal komen. Zo, vorige Zaterdag, terwijl de heersende stromingsmedia en Internet nog met zoemden recentste politieke fiasco in de Filippijnen, probeerde ik om de smakelijkste lunch te koken die ik in de omstandigheden kon leiden.
Ik kookte dit makreelfrittata gebruikend een hakbord, een mes, een plantaardig schilmesje, een blikopener, een bradende pan, een kom en een spatel. Zelfs werd ik verbaasd bij hoe goed bleek het - firma maar nog zacht en zeer smakelijk. Het geheim? Ik sloeg de eieren MET de vloeistof van de ingeblikte makreel. Dat maakte al verschil.
Ingrediënten:
4 middelgrote aardappels
2 155 gramblikken van makreel (de duidelijke soort, niet de soort in tomatensaus)
1/4 c. van boter
3 Spaanse pepers
een bos van uibladeren
4 eieren
zout en peper
Het koken procedure:
Pel de aardappels en snijd in 1/4-duim om plakken.
Boor de Spaanse pepers uit, schraap de zaden af, snijd de aders af dan dobbel.
Maak de uibladeren in orde en snijd in 1 duimlengten.
Voer de makreel door de vloeistof in een kom af te gieten. Voeg de eieren, het zout en de peper toe, en sla goed (gebruikt het plantaardige schilmesje, geloof het of niet).
Verwarm de boter in een non-stick bradende pan. Bruin de aardappelplakken, in partijen indien nodig. Knip hen halverwege door het koken weg om beide kanten gelijk te bruinen.
Wanneer alle aardappelplakken keurig worden gebruind, schik hen op de bodem van de bradende pan zodat zij één enkele laag vormen. U kunt hen overlappen een beetje als uw bradende pan hen in één enkele laag niet kan aanpassen maar de laag dun houdt.
Met uw hand, breek de makreel in kleinere brokken en verspreid hen over de aardappels. Bovenkant de makreel met de Spaanse pepers en de uibladeren.
Pour the egg mixture in making sure it is distributed evenly and every crevice is filled in.
Cover the frying pan, turn the heat to low and cook the frittata until set. You’ll know it’s done when the egg mixture on the surface is no longer runny.
Turn off the heat and grind more pepper over the cooked frittata. Place a plate upside down over the frittata, place one hand on the bottom of the plate and the other on the handle of the frying pan. Invert the frying pan, catching the frittata with the plate.
Serve hot with rice or pan de sal.
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9 responses on 'Mackerel frittata'
A scientist in the kitchen on Dec 3, 2007 at 11:16 am
Wow, you make it sound so easy to make a fritata. I thought you have to bake it to make out. I think I’ll try to make one like you did.
lee on Dec 3, 2007 at 3:00 pm
now i have something to do with my funky colored teflon skillet. fritata…. thanks for the “inverting” technique
rizza on Dec 3, 2007 at 3:05 pm
hi,ms.connie…i am an avid reader of your blog.. this looks really yummy.. i just bought a big can of mackerel, i will try this one,para maiba naman sa usual na ginisa.. hope you come up with more easy and yummy recipes.. more power po..
btw, do you like ina garten’s (barefoot contessa)cooking?..i love to watch her show, and find her recipes easy and tasty too..
emptynester on Dec 4, 2007 at 3:07 pm
Di ko na mapigilan … sigh!
I need to join this blog. As u probably notice, I’m an emptynester. My daughters left for college and they come home during easter, thanksgiving and christmas and whenever I have something in the fridge. (I try to have something they can’t refuse; so they’ll come more often) I don’t care if people think I’m bribing them.
So, I look for recipes my daughters would want to go back home to. And of course, food that they can reheat and enjoy when they’re back in their apartments.
No regrets spending nights looking through these recipes, missing pinas … though, it hurts sometimes.
I look at the pix and I can taste it … soooo good.
thanks so much.
It’s almost christmas … sigh!!!
BTW, most of my ulam came from this blog since way back ???? In Pinas, I use to have someone come in and cook for my family; I’d rather do the laundry or the ironing or wash the dishes but I never liked the kitchen. But U.S. changed all of that and U helped me through it all. Never thought I’d enjoy it. THANKS again, Connie.
jhenny on Dec 4, 2007 at 11:29 pm
hmmmm.. mukhang masarap cya at easy lang i-prepare.. i’ll try that one weekend hehe.. i really like your blog it help me alot.. kasi i don’t know how to cook to talaga, i find your recipes so easy and affordable pa.. thanks for blogging
Ebba Myra on Dec 5, 2007 at 6:11 am
I was born and raised in Manila, and during college days, got sickly and Nanay decided to take a long vacation in Quezon province. Built a nipa hut; didn’t have that much “cash” in hand, so we’ve got to make do with what we have. Source of food is from the planted rice of our tenant/farmer and various vegetables that my Tatay seeded. First time I harvested “balinghoy” (cassava), I experimented on making a dish out of it (instead of just merienda), and I came up with Mackerel Sardines sauteed with Kamoteng Kahoy. In was good. Next day I made it again, but added beaten egg (from the chicken coup located in the silong of our kubo). I guess this is like your fritatta. Hahha, we Pinoys are really genious when we have to. Especially in times of necessity.. we just comes up with something.
Ruy on Dec 5, 2007 at 9:06 am
Nothing can put a good cook down.=)
bambi estarez on Jan 7, 2008 at 3:32 am
ms connie, my husband and i recently bought cans of pink salmon from a recent grocery sale coz it was so cheap. i was wondering if the canned salmon would just be as tasty as the mackerel?
i now have all the other ingredients except for the mackerel. Thanks.
Connie on Jan 7, 2008 at 1:06 pm
Thank you, Ruy.
Bambi, personally, I find canned salmon to be bland like it has lost its natural oil and salmon-y flavor. But it still might be worth trying.
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