29 May, 2011

Potato Pleurotus Fritatta

As you may already know, a fritatta is nothing else then a fancy omelet, but done thick and with a lot of ingredients in it (and eventually with a little cream and cheese). It's like a little tart or pie, but without the crust.
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.


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.
Now break the eggs and beat them in a bowl with seasoning (salt, pepper, time, a bit of hot chilly flakes, parsley etc.) Poor the eggs over the potatoes and mushrooms in the hot pan and shake a little. You can put in some cheese of your choice, now, broken into 1 inch bits. Let the eggs set for about 3 to 5 minutes on medium heat. You can wait for everything to become solid or you can leave the top a little runny. I did.
Enjoy with green salad!

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