Tuesday, January 20, 2009


I don't know how y'all feel but I think that today is a long time coming. And so this morning I will be joining the Zombie family because that's right. A beyotch is not going into work today.

Now Zombie Mom said that she would be providing the coffee, bagels and orange juice. And the 50" TV. The rest of us were to bring something along. This is my contribution.

Baked Tortilla

Olive oil
1 large garlic clove, crushed
4 scallions, white and green parts finely chopped (I used shallots instead)
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
6 oz potato, boiled, peeled and diced
5 large eggs
1/2 cup sour cream
6 oz freshly grated cheese (I went with Manchego)
3 tbsp snipped fresh chives (I forgot my shopping list at home so this was not included. Whatever.)
Salt and pepper

Preheat the oven to 375 F. Line a 7x10-inch shallow baking pan with foil and brush with olive oil. Reserve.

Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring, for 10 minutes, or until the scallions are softened but not browned. Let cool, then stir in the potato.

Beat the eggs, sour cream, cheese, and chives together in a large bowl. Stir in the cooled vegetables into the egg mixture and season to taste with salt and pepper.

Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes, or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a baking sheet, and peel off the foil. If the surface looks a little runny, place it under a medium broiler to dry out.

Let cool completely. Trim edges if necessary, then cut into 48 squares.


Oh yeah. And I also picked up some bubbly. Just in case folks might want a mimosa or something. Because it is time for rejoicing.


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