Jon’s expert analyses of these was “they are egg cakes” and that they were good with beans or salad, but he preferred them hot to cold. They’re a little based off spanish tortilla, only more layers and a bit slower and lazier for the cooking process.
No pictures because I kind of forgot them.
- 8 eggs
- 1/2 cup milk
- 150g potatoes
- 100g broccoli
- 100g bacon
- 1 sweet onion
- 1 bell pepper
- 1tbsp smoked paprika
- 1 crushed or minced garlic clove
- 1tsp black pepper
- 1tsp salt – this may be a bit low for people who aren’t on restricted sodium!
- dash of worcestershire sauce
- chopping board and knife
- small pot for boiling
- pop-base cake tin, either greased, lined or nonstick, ours is about 4″ deep and 20″ across
- Wash and chop the potatoes and broccoli with a pinch of salt. Boil until fork-tender, but not too solid. Set aside to cool.
- Preheat the oven to 160C.
- Whisk the eggs with the milk and seasonings.
- Finely dice the bacon, bell pepper and onion. Sprinkle across the base of the tin.
- Add a layer of now-cool potatoes and broccoli.
- Give the eggs a final stir and pour over the vegetables.
- Bake in the oven until a skewer comes out clean and it no longer jiggles.
- Cool completely before reheating or serving cold.
The first beauty of this is that you can mix and match the fillers. As a rule of thumb: nonsweet fruits and scallions go in raw, starches are to be used sparsely and precooked, brassicas are to be precooked, cured meats and beef go in raw, seasoned and finely chopped, white meats and uncured pork need precooking.
The second beauty is that your total time used is around 5 minutes of chopping things, 5 whisking and 5 layering. The rest is all largely unsupervised.
A quality, high-protein, portable food you can make quickly and adjusted to your needs. I think it’s pretty awesome, anyway.
TTFN and Happy Hunting!