Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Potatoes  on  ChefsOpinion
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Click here for more  Eggs  on  ChefsOpinion
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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4 comments

  1. Anneli,
    Even Bella and I would not be able to eat this in one or two sittings. It’s meant to be eaten hot when fresh out of the oven, then at room temperature through the next couple of days 🙂
    Cheers !

    Like

  2. Peter Scrafton2018-11-11 18:35:05

    Aha! A dash of almost Asian cookery! hans – you are getting a bit like my Pakistani-born carer (a wonderful cook) who demands tabasco with almost everything!

    This is a lovely, vegetable dish, although I had to get out my American phrase book to discover that cilantro is coriander leaves, freely available here and called just that The seeds are what we call coriander or ground coriander. With sea salt, usually from Maldon in Essex (goyim are allowed to produce such a thing) this makes a lovely dish. Thank you.

    Out for lunch on my birthday last week, I tried mushroom arancini in the restaurant’s home-made arrabbiata sauce. I lovely starter, which you might want to think of including in your blog – if you have not already done so.

    As ever,

    Peter

    Liked by 1 person

  3. Hans Susser2018-11-11 19:41:20

    Hi Peter,
    Thank you for your comment 🙂
    I did publish Arancini a few years back on my previous, now defunct site, Chefcook.us. You can still find it on my old FB chefsopinion site (also abandoned since years) .
    I will re-post it on ChefsOpinion in a few days, just to see the reaction of diehards to the sauce ( I used homemade tonkatsu), which I prefer 10-1 to tomato sauce or arrabbiata with arancines 🙂
    Cheers my Friend

    Like

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