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.

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.

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!