It’s Thursday night and you’re almost finished working. You woke up this morning at 6am to run 6 miles because you’re training for a race. You don’t feel like going out dancing anymore. What you want to do is watch 90210, clean your apartment, and use all your leftovers.
You say Tortilla, I say Frittata
Walk up to your fridge. Yes, you’ve been avoiding all the produce from last Saturday’s farmers’ market but don’t worry. If it’s nearly rotten its still okay. Pull it all out. If you have at least a half-dozen eggs you have the makings for a fine meal that will stretch the food in your fridge another few days. You’re going to make up a new version of what the Spaniards call a “Tortilla d’Espagna” and the Italians call a “Frittata.” You may have experimented with a variety of recipes under these names, but since it’s Thursday you are just going to feel your way through this one, throwing in ‘a little of this’ and ‘a little of that’ and however many eggs are left. Since you made Puttanesca last night there’s all this leftover spaghetti and sauce so you should take that out to.
Fridge Pie :
1. Throw about five tablespoons of olive oil in a big skillet with your leftover spaghetti and some tomatoey sauce.
2. In a large bowl, mix five eggs with about a quarter-cup of Italian parsley, salt and pepper (as you like it) and other spices for a kick. I recommend cayenne pepper, truffle salt or spicy spanish paprika.
3. Add egg mixture to skillet but don’t mix! Just let it relax in the pan, like you, cool cook that you are.
4. Throw in half a can of pitted black olives that you’ve chopped in half
5. Cook on medium heat until the top firms up and the bottom starts to brown (should be no more than 10 minutes).
6. Then sprinkle up to 1 cup of Parmesan cheese on top.
7. Put pan in the broiler for a couple minutes to melt the cheese.
8. Meanwhile, heat up the rest of your tomatoey sauce which you will serve atop a slice of your tortilla-frittata, and under a sprinkle of some extra parsley
