Frittata скумбрии
3-ье декабря 2007 | Рыбы & другой seafood, Здоровые veggies, Обед & обед
Четвертый день без воды крана и я теряем мою воодушевленность для того чтобы сварить. Как могу я получить воодушевлянным когда главным образом забота должна использовать наименьшее число утварей кухни TAK, CTO минимальная вода будет необходима для clean-up потом? То случается когда вы пытаетесь выдержать с, котор хранят водой и вы не будете иметь никакую идею когда следующая поставка придет. Так, последняя суббота, пока mainstream средства и интернет все еще жужжали с самое последнее политическое fiasco в Philippines, Я попытался сварить самый вкусный обед которым я смог управлять под обстоятельствами.
Я сварил это frittata скумбрии использующ прерывая доску, нож, vegetable peeler, нож для вскрытия консервных банок a, сковороды, bowl и шпатель. Даже я был изумлен на how well он turn out - укрепите но все еще мягко и очень вкусно. Секрет? Я побил яичка С жидкостью от законсервированной скумбрии. То внесло изменения полностью.
Ингридиенты:
средство 4 - определил размер картошки
2 чонсервной банкы 155 грамма скумбрии (обыкновенного толком вида, не вида в томатном соусе)
1/я C. масла
3 pimientos
пук onion выходит
4 яичка
соль и перец
Варить процедуру:
Слезьте картошки и отрежьте в круглые ломтики 1/4-inch.
Вырежьте сердцевина из pimientos, выскоблите с семян, cut off вены после этого dice.
Уравновесьте onion выходит и режет в длины 1 дюйма.
Стеките скумбрию путем лить жидкость в bowl. Добавьте яичка, соль и перец, и используемое добро удара (vegetable peeler, верьте ему или не).
Нагрейте масло в сковороды non-ручки. Коричневейте ломтики картошки, в сериях if necessary. Flip они halfway через варить для того чтобы коричневеть обе стороны ровно.
Когда все ломтики картошки славно коричневены, аранжируйте их на дне сковороды TAK, CTO они сформируют однослойное. Вы можете перекрыть их бит если ваш сковороды не может приспособить их в однослойном, то только сдержать слой тонко.
С вашей рукой, сломайте скумбрию в более малые ломти и разбросайте их над картошками. Покройте скумбрия с pimientos и onion выходит.
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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