Anyway, this is a potato and pleurotus mushrooms fritatta. The pleurotus mushrooms are a thin and leafy kind. They are meaty-er and more moist and juicy then others. When cooked in a pan they turn a little rubbery and resemble meat. To me, anyway!
Notice in the picture, the different origin eggs: guess wich one is organic from my godparents chickens? Only the one in the middle. The yolk has a translucent and velvety kind of orange color. The others are from the store, different batches.
INGREDIENTS (for a pan):
- 1 medium or large potato;
- 1 pack (aprox. 300 gr. pleurotus mushrooms);
- 4-5 eggs;
- 3-5 tblsp. vegetable oil;
- condiments to taste.
HOW TO MAKE:
First, peel and slice up the potato into bits the shape that you fancy, but not too thick. Heat up the oil in the pan and fry the potatoes for about 5 to 10 minutes, so they are about half done. Chop up the pleurotus mushrooms roughly and throw them over the potatoes. Stir with a wooden spoon (so as not to damage the non stick pan). They will leak some moisture, so wait for it to evaporate. It will create a delicious sauce in the pan. Season with salt and pepper, but not too much, for the eggs will have seasoning too.
Enjoy with green salad!