Monday, May 31, 2010

JUST A BITE

I grew up in a very adventurous household. I did not know it at the time-but we were really different from other families. I grew up in the suburbs outside of Chicago and from all outward appearances we were probably very typical. My father was a pretty average suburban dad with one eccentricity-he liked to travel the world with food. He was an incredibly adventurous foodie-way ahead of his time.
Today I watch Andrew Zimmern eat bugs, worms, dumplings with strange unidentifiable fillings on the Travel Channel and I realize that that stuff is old hat for me and my brothers. I was doing that when I was a kid decades ago. You see, not only did my dad like to explore the world with strange comestibles -he took my brothers and me with him.

Whether we were home or traveling, Dad was out looking for something unusual.
No ordinary suburban chop suey hole in the wall would do. My father schlepped us in the station wagon to China Town to some off the beaten path restaurant where he would insist on ordering what the Chinese ordered. The Imperial Banquet was not for us. We got the authentic food, the secret menu that never actually appears in the dining room type stuff. My father would announce; now, this is a true Chinese food just like the Chinese eat. My brothers and I would suspiciously eye the unfamiliar items on our plates and I know I used to wonder why we couldn’t be normal and just go to McDonalds like everybody else I knew. The rule was-you had to try it, at least one bite. There was no sense arguing. It would not have gotten us anywhere. Once the food was on the plate, we were committed to one bite.
When I was young I did not know that we were unusual in food explorations. When I was a teenager, I realized that while my friends were having the “San Francisco treat” for their adventurous dining thrill, I was all but force fed escargot, eel that had been dispatched moments ago, rattlesnake, kangaroo, turtle, bear and all manner of slimy creepy crawlies. I had traveled the world by the time I could drive, at least one bite of it.

Recently, I was surprised when one of my kitchen staff was nervous to try sweetbreads (veal thymus gland). He had gone to culinary school, his resume said that he wanted to be a chef and he certainly seemed enthusiastic about working in a kosher kitchen. But my goodness, the hesitation went on forever-just try it. Pop it in your mouth! Why so nervous to try something new?

This is not the first time I have seen adults afraid to try something new. I was and still am surprised when the chance to rouse and challenge your taste-buds presents itself-why wouldn’t you jump at it?
Most of us go about our work days in a fairly routine manner. We probably are not that exciting at home either, so when you can add a little moment of zest or culinary thrill to your day-carpe diem guys!

I guess I am a lot like my father-at least in terms of how I approach food. All those years of “just trying a bite” really made an impact on me. I have chosen to make culinary thrills my career. I cannot wait for the next new thing and I am all over experimenting with flavor combinations. I love fusion foods and often congratulate myself when I correctly identify the next big thing.

I keep kosher now and it is slim pickin’s when it comes to new tongue titillating goodies. I have to look for ways to combine flavors and textures. But, boy am I out there looking! After a long day in the kitchen at work-I can be frequently found in my home kitchen trying new recipes. I cannot get enough new flavor, aroma and texture.

I have spent a lot of time thinking about this and have come up with a few reasons why folks are afraid to try something new.

1. Folks are used to certain flavors and while they may be experimental in everything else in life-they do not want to risk what they view as a potentially unpleasant taste.

2. People get in a comfort zone and have to taken by the hand to venture out of the zone. Usually once out of the zone-they are happy!

3. People do not want to have to think about what they are eating. This reason is obvious to me. Look at all of the bland fast food available. New and exciting flavors force you to pay attention. Folks want to satisfy a physical need-not ponder their dinner. (I typically do not like these people!)

There are probably several other reasons, but I think I hit the major list. If you are someone who falls back on one or more of the reasons listed above, I urge you to do what my father always said and “just try a bite” of something new and different.


Cardamom Dusted Lamb Chops with Vanilla-Bean Red Wine Sauce

While lamb chops are not really all that “out of the box” for many people, perhaps a recipe with flavors typically used in pastry recipes will up the ante? Or, cooking lamb may be a new thrill for some home cooks and that is as exciting as just trying a bite. For adventuresome foodies, just the name of the recipe will quicken the pulse. For newbies, trust me. Cardamom and vanilla are BFF’s and the lamb is the perfect vehicle.

Serves 2 as an entrée or 4 as a tapas portion

For the lamb

1 rib lamb rack, fat cut off (ask your butcher to “French” the rack)
olive oil
1 tablespoon of freshly ground cardamom seeds
Salt and pepper

For the sauce

olive oil
1 shallot, minced
1 clove of garlic, minced
1 bottle of fruity red wine (I like Pinot Noir)
1 vanilla bean, scraped-reserve the pod
1 bouquet garni of: parsley stems, thyme sprigs and fresh bay leaf
2 cups chicken stock
Salt and pepper

1. In a small sauce pan over medium heat and lightly coated with olive oil, sweat the shallot and garlic until they are translucent (about 5 minutes). Add the wine, scraped vanilla bean and pod and bouquet garni. Simmer over low heat until the mixture has reduced by 2/3.
2. Strain out the solids with a mesh strainer being careful to press in the solids to extract all the liquid. Return the strained wine to the saucepan, add the chicken stock and reduce the sauce by ½ or until the sauce lightly coats the back of a wooden spoon. Adjust season with salt and pepper.

Preheat oven to 350.
3. Place a medium sauté pan over medium high heat or heat a grill to medium high.
4. Rub the lamb rack with olive oil. Dust with ground cardamom and season with salt and pepper.
5. Place the lamb in the sauté pan and brown on all sides.
6. Before serving, place the browned lamb rack in the preheated oven and roast for 7 minutes for medium rare or if grilling, lower the heat to medium and grill for 5-8 minutes for medium rare. Allow to rest for 10 minutes before cutting the rack into individual chops.

Monday, May 24, 2010

BRISKET 101


Throughout the year I teach a lot of cooking classes to groups around the country, and this time of year I teach brides to-be how to cook and set up their home kitchens.
I love teaching and have always thought that if I could combine my two favorite activities; cooking and teaching, I would be in career heaven.

The bridal cooking classes are always interesting because I am often surprised by what they want to learn. Occasionally I am called upon to teach their intended’s favorite dish like steak, osso buco, some ethnic foods and the obvious sushi. But by far the most popular topic is brisket. Recently, one bride took me into her confidence saying that her fiancé had agreed to marry her because she had promised that she made the world’s best brisket! Well, she did not know how to make any type of brisket when I met her, but she does now. Look out Mr. So-and-so, you are about to get really great brisket!

I make a great brisket and I think I make a better brisket than most folks and here is why. Now, before I start I want to be perfectly clear, I am talking about indoor, oven cooked brisket. I love smoked brisket and know my way around a smoker-but for this recipe we are going to stay indoors and go with an oven method.

Pay attention all you would-be brides and grooms-brisket can make or break a marriage!

The usual method of cooking brisket is to dump a bunch of onions, garlic, and then a saucy type concoction over the meat, cover it and cook it until it has shriveled up and shrunk in size by about one half. The sauce ingredient ranges from a cola beverage to jarred chili sauce. YUCK! I am convinced that the reason chicken and brisket often share star billing on holiday and Shabbat tables is that some well intentioned cook shrunk the brisket and panicked and threw in some chickens to cover all bases.


My friend Julia - told me that she likes to make brisket rubbed with spices, wrapped in foil and cooked in a slow oven for 10 hours. She swore that the spice-infused meat stays plump and juicy and keeps its hearty texture. Inspired by her technique, I decided to adapt her method for the slow cooker. She was right.

A slow cooked brisket does not shrink, shred or dry out. It is amazing.
Also, by browning the brisket before cooking it-you insure deep-rich beefy flavor. Do not leave out this step-yes it is messy, but once you are making brisket-you may as well go all the way and really make it!
Once the brisket is cooked-you have a couple of choices. You can make it a holiday or Shabbat type dinner by slicing it thinly and serving it with a wine sauce or you can serve it my favorite way with a tangy Root Beer BBQ sauce, piled up on a crusty roll and topped with coleslaw. Show your brisket versatility and do both-you may just land prince charming!

This recipe is adapted from my book JEWISH SLOW COOKER RECIPES (John Wiley and Sons)


8 servings
For the rub

2 tablespoons dried mustard
2 tablespoons dried thyme
1 tablespoon ground ginger
¼ cup brown sugar



1 5-pound first cut brisket
2 large Spanish onions, diced
3 medium carrots, diced
3 ribs of celery, diced
1 head of garlic, unpeeled, cut in half horizontally

1. Place a large sauté pan lightly coated with olive oil over medium high heat. Salt and pepper the brisket on both sides. Brown the brisket in the pan on one side until it is deep dark brown. Turn the brisket and brown the other side. Remove the brisket and cool.
2. Combine the ingredients for the rub in a bowl.
3. Rub the brisket with a little olive oil and tomato paste. Generously coat the brisket on both sides with the rub. Place the vegetables in the insert for the slow cooker. Lay the brisket, fat side up on top of the vegetables. Cook on LOW for 8-10 hours or until a fork inserted in the brisket slides out with no resistance. If you do not have a slow cooker: place a bed of chopped vegetables in a shallow pan. Place the rubbed brisket on top and cover tightly with parchment paper and then foil. 9I do not like foil touching my food directly-the metal reacts with the tomato paste and has a sharp flavor) Place in a 200 degree oven and cook for 10 hours or until a fork piercing the meat can be removed with no resistance.
4. Discard the vegetables but save the pan juices. Cool the brisket completely before slicing. Toss with pan juices to keep moist.



Root Beer BBQ Sauce

I will often go out of my way for a mug of cold, bubbly root beer. So, why not a BBQ sauce that sings with the earthy spice that I love? This is my version of the regional American sauce. I use it on chicken, short ribs and brisket.

You can store this sauce, covered in the refrigerator for up to one week, or freeze it for up to three months.


Yields 3 cups

2 cups favorite Root beer ( don’t use diet root beer)
1 cup Heinz ketchup
¼ cup fresh lemon juice
¼ cup fresh orange juice
¼ cup bourbon or apple cider if you prefer non-alcoholic
½ cup crumbled ginger snaps
1 ½ tablespoons dark brown sugar
1 tablespoon light molasses
½ teaspoon minced lemon peel
½ teaspoon cayenne pepper (optional)
½ teaspoon ground ginger
2 cloves of garlic, grated
1 medium onion, grated
2 teaspoon salt
1 tablespoon freshly ground pepper

1, Place all of the ingredients in the insert of the slow cooker and cover. Cook on HIGH for 6 hours. Adjust salt and pepper to taste.



Wine Sauce

2 teaspoons olive oil
1 large onion, sliced thinly
3 cloves garlic, minced
2 carrots, chopped
¼ cup balsamic vinegar
3 tablespoons tomato paste
1 bouquet garni-10 parsley stems, 6 thyme sprigs, 1 bay leaf, 1 celery rib tied with kitchen twine)
1 medium beef soup bone (ask your butcher for this-the protein will bind with the tannins in the wine and make the sauce richer)
2 bottles dry red wine (I prefer Cabernet Sauvignon)
3 cups chicken stock (prefer homemade)

1. Sweat the onion, garlic and carrots in a large stainless steel saucepan over medium low heat until the onion is translucent (about 10 minutes). You do not want any color on the vegetables.
2. Add the vinegar, increase the heat to medium and reduce the vinegar to a glaze.
3. Add the remaining ingredients. Reduce the heat to medium low and simmer until the wine has reduced by 2/3. The longer and slower this process-the better tasting the sauce will be. Do not rush this!
4. Strain out the vegetables and soup bone and discard. Add the chicken stick and reduce by ½. You will have about 2 ½ cups of wine sauce. Adjust seasoning with salt and pepper.

Monday, May 17, 2010

GET YOUR DAIRY ON

Pizza Rustica is a traditional Italian savory pie. The name means “rustic pie”. Traditionally served cold-this delicious pie is perfect for Shavuot or any time you want a light lunch or dinner. Plan to make the pie one day ahead to allow plenty of time to chill the pie completely.

4 large egg yolks and 2 whole eggs, lightly beaten
2 pounds whole milk ricotta (look for deli style-hand packed. It is rich, dense and slightly sweet)
8 ounces shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
½ cup chopped sundried tomatoes
½ cup chopped pitted kalamata olives
½ cup chopped flat leaf parsley
¼ cup chopped fresh basil
1 recipe pastry dough (recipe follows)
Egg wash: 1 egg lightly beaten with 2 tablespoons water
Directions:
1. Position a rack on the bottom third of the oven, and preheat to 375 F.
2. In a large mixing bowl, combine the eggs, ricotta and Parmesan cheese, mixing well. Add the mozzarella cubes
3. Remove the pastry dough from the fridge. If it is too hard to roll, let it rest for about 5-10 minutes. Roll out the larger piece of dough on a lightly floured surface into a 16-17 inch round. Transfer the dough to a 9 or 10-inch spring form pan. Gently press the dough to fit the inside of the pan and the sides. Trim the overhanging dough to about 1-inch. Save the scraps for patching up any holes.
4. Spoon the filling into the dough-lined spring form pan.
5. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges together to seal, and fold the edges of the dough inward and crimp with your fingers or the tines of a fork. Brush the egg wash over the entire pastry top, and cut several slits in the top to let the steam escape.
6. Bake until a toothpick inserted in the pie comes out clean and the crust is golden brown, about 60-75 minutes.
7. Remove from the oven and set on a cooling rack. Let pie cool for at least 20-30 minutes before refrigerating until chilled all the way through.
8. Release the pan sides and transfer pie to a platter. Cut into wedges and serve.

Dough for Pizza Rustica
4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon zest
2 sticks (1 cup) very cold unsalted butter, cut into small cubes
4 large eggs, beaten lightly
Directions:
1. Whisk the flour, sugar, salt, pepper and zest together in the bowl of a food processor and pulse a few times.
2. Add the cold pieces of butter into the flour mixture and pulse until the butter is broken down and the mixture resembles a coarse, sandy meal.
3. Drizzle in about half of the beaten eggs and pulse several times until the dough holds together when pinched. Process a few more seconds, until the dough forms into one big clump. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few drops of water or cream. If it’s sticky, add a tablespoon or two more flour.
4. Transfer the dough onto a lightly floured surface and form into two disks, one about 1/3 larger than the other. Wrap in plastic wrap and refrigerate for at least one hour.

Thursday, May 13, 2010

NOT A TEARFUL GOOD-BYE TO KOSHER SUBWAY



Kosher restaurants are really no different than non-kosher restaurants; other than the food that is. The places often open and close in the blink of an eye. I am never surprised. I have owned 3 kosher restaurants in Chicago and Mid-town Manhattan. I know what goes into running a restaurant and all the behind the scenes drama that folks never get to see. I also know the heart and soul that chefs and owners pour into their restaurants. We even refer to our restaurants as “infants”, “toddlers” and other familial names. I had visions and plans for my restaurants and worked from dawn and well into many nights in an all out effort to make my “babies” into something I could be proud of. I think I largely succeeded and do not have serious regrets. I would tweak things now if I were back in the saddle again-but I would not change much.

Several years ago I wrote a blog post about Kosher Subway shops opening in Los Angeles and New York. David Saks-author of SAVE THE DELI picked up on my fairly negative post regarding the Mazel Tov wishes of a advertisement I saw in LA regarding a new Kosher Subway shop that was about to open in LA.
I was puzzled and even angry that there was so much buzz and anticipation for the shop.
I wrote another post last fall regarding some reviews by diners and the kosher Subway in Miami http://www.lauraskosher.com/2009/09/sandwich-summit.html.

Today I just read that several kosher Subway shops are closing in New York and several weeks ago I heard a rumor that a local shop in Chicago may not be long for this world either. Usually when a kosher restaurant, or any other for that matter, closes I am sympathetic. I know that someone had a dream and for whatever reason it did not work. Kosher Subway shops closing-I am just annoyed. I am annoyed that the level of kosher dining establishments has sunk to an all new low. I am annoyed that people do not seem to know better about food (the food is not homemade people-it is schlepped in from some soulless commissary) and I am annoyed that everyone was so excited in the first place but then were clearly not won over by the corporate, cheap food. It is kind of pathetic that we even allowed to be a part of our lives in the first place.

When I eat-I want it to be: interesting, an experience, adventurous (in the good way!), homemade, delicious, and most of all soulful. Food should have some spirit in it. The essence of a dish starts in someone’s mind and palate. It is practiced and rehearsed dozens of time before it ever hits the dining room.
Many times-I joined waiters out to the dining room with a new menu item to make sure the guest properly received it and thoroughly loved it. I have stood next to tables listening to rants and raves on menu items. And yes-I really listened and took each comment to heart-the good and the bad.
I remember a customer who told me that my hamburger had no soul. I took his plate back to my kitchen and inspected the offending item. He was right. The fat content was weak, the meat had toughened from too much kneading and the poor thing needed SALT and PEPPER. After that night-each burger was loving patted together, not pressed, the fat was carefully weighed to insure a juicy, tender burger and we used expensive sea salt and freshly ground pepper to form a delicious crust. Is there anyone at Subway fretting over the products? I challenge Subway customers to walk in and ask to see the chef. Ask to speak to the owner to tell them that the Steak and Cheese sub is not up to par (Either the steak or the cheese are not real folks-your guess as to which one).

I am asking all my fellow kosher diners to join me in my quest for good, soulful dining. I want only the best each time I dine. I simply will not put up with poor quality haphazard food. Neither should you.

Sunday, May 2, 2010

COUNT DOWN TO MOTHER'S DAY


This is my first year in many years that I do not have to work on Mother’s Day. WHoo-Hoo!
I have been excited for months. I kept cautiously checking the calendar at work and each time-confirming with myself that “no one books an event on Mother’s Day”. True enough-no one booked an event. I have the entire day all planned out.

I envision a trip to my favorite gardening store where I will glide down rows of potted herbs, flowers and my favorite rose bushes (I have a weakness for rose bushes). I will be wearing my brand new wedge sandals that are not even broken in yet; and yet somehow I will glide, of course I can barely walk wearing my wide base orthopedic kitchen shoes-but I can see myself gliding. I have on my new “tall drink of water”-turquoise blue cotton dress, and I remember to wear my 70 spf. sunscreen lest I turn lobster red. Of course-it is sunny and a perfect 70 degrees in my fantasy.

The day continues with my artful planting of herbs, baskets of brightly colored flowers and this year’s heirloom rose bush. Then I saunter off to my favorite salon for a well deserved mani/pedi and eventually wind up on the couch sipping mimosas and eating some homemade French pastries made by the team of my husband and youngest son Jonah who will wait on me hand and foot.

Here is the reality-I am making brunch at home, the weather does not look good on the extended forecast, I have a huge event the next day at work and any alcohol will totally wreck my system for days, my new shoes will cause blisters and cripple me for a week-etc….I do, however, have the day off and my mother is flying in for a few days. So here is the menu.

Tortilla Espanola (potato and onion Frittata-Spanish style)

Wild Alaskan Smoked Salmon shmear with mini bagels

Fresh Fruit

Crepe Cake with vanilla bean pastry cream and raspberry preserves

this may look like a lot of work-but all of these recipes can be make ahead of time, that leaves you time to mix the mimosas and look like a star. These recipes are also perfect all summer long and for Shavuot-May 18

Julia Child’s Crepe Recipe
This is a perfect recipe and works every time. You may need to try out a couple of crepes until you get the feel of your pan and range. The crepes can be made one day ahead of assembling the cake and can be stored overnight, covered in the refrigerator or frozen for up to one month.

Ingredients:
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan

1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate at least one hour.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a plate as you finish making the rest. You can stack the crepes-they will not stick together.
This recipe makes about twenty 5-inch crepes or ten 8-inch crepes.




Vanilla Bean Pastry Cream

This is a basic recipe that you will turn to over and over again. The fragrant, sweet pastry cream can be used as a filling for cakes, éclairs, homemade doughnuts, shortcakes etc…It can also be thinned out and used as a topping for any dairy dessert. This is one those recipes that can be used as a base and adapted. You can: add melted white or dark chocolate, infuse jasmine or your favorite tea into the milk, and add ginger or lemongrass …you get the idea. Oh yeah-this recipe is DAIRY. Please do not try and make it pareve. It is perfect they way it is and will lose all of its integrity, not to mention flavor, if made pareve.

2 ¼ cups whole milk
6 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 vanilla bean split, lengthwise

1. In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
2. Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean and the seed and the pod to the pan. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
3. Whisk hot milk mixture, then gradually whisk into egg yolk mixture-this is called tempering. You want to do this slowly or you will have scrambled eggs.
4. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)

Raspberry Filling

1 cup purchased or homemade raspberry preserves

1. Strain out the seeds using a mesh sieve.

Assemble the Cake
Place one crepe on a cake plate. Lightly brush the raspberry preserves over the crepe. Spread one tablespoon of pastry cream evenly over the crepe. Layer another crepe on top and continue with preserves and pastry cream until the final crepe has been added. Leave the top plain.
Chill the cake for 2 hours or overnight to firm up. Top with fresh whipped cream and berries.

Wild Alaskan Smoked Salmon Shmear

The flavors of the salmon really pop when combined with horseradish and lemon. I like to garnish the shmear with wasabi peas for a fun twist on the horseradish theme. The shmear can be made 2 days ahead of serving and stored covered in the refrigerator. Be sure to use Wild Salmon. The flavor is incomparable.
I like to pile the shmear onto a platter and arrange the garnishes around it. I serve the shmear with mini bagels.

½ pound Wild Alaskan Smoked Salmon (can be purchased at most grocery stores or fish markets), chopped finely
2 tablespoons purchased or homemade mayonnaise
2 tablespoons Dijon style mustard
2 tablespoons prepared horseradish
1/4 cup chopped red onion
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
Freshly ground black pepper
Suggested garnishes: wasabi peas, sliced red onion, sliced cucumbers, sliced tomatoes, capers, fresh herbs, cream cheese,

1. Combine all of the ingredients in a large mixing bowl. Adjust seasoning to taste.


Tortilla Espanola

Spain’s famous egg, onion and potato omelet is my favorite “go-to” dish for brunch, summer Shabbat lunches and simple dinners. The trick to the dish is all in the timing. A perfect tortilla has a semi loose or almost custardy center with the outside layers set and firm. Delicious!
Serve the tortilla at room temperature or chilled.

Equipment: 12-inch Teflon sauté pan


1 cup olive oil
1 pound waxy potatoes (such as: new potatoes, Yukon Gold or white boiling potatoes) peeled and cut into medium dice
1 large Spanish onion, cut into medium dice
4 cloves garlic, minced
10 eggs, whisked
Salt and pepper

1. Place a medium saucepan, with the olive oil, over medium high heat. Fry the potatoes in batches (be sure not to over crowd the pan) until the potatoes are translucent and can be easily pierced with a paring knife (about 5 minutes per batch). Transfer the potatoes to a sheet pan lined with paper towels. Sprinkle with salt and pepper.
2. Fry the onions in the same manner. Add the garlic to the last batch of onions and fry the garlic just until it is softened but not browned (about 1 minute).
3. Place the eggs in a large mixing bowl; add the cooled potatoes, onions and garlic. Stir together to combine. Season the mixture with salt and pepper.
4. Heat a 12-inch non-stick pan over medium low heat. Lightly grease the bottom of the pan with some of the frying olive oil. Add the egg mixture and stir occasionally until the eggs are almost set and there a medium brown crust at the bottom of the pan (you can see the crust by gently inserting a silicone spatula between the “set” eggs and the side of the pan).
Here is the tricky part! Place a plate, wooden cutting board or jelly roll pan on top of the pan. Invert the tortilla on to the pan. Then, slide the tortilla back into the Teflon pan. Place the pan in the oven and bake for 5 minutes. Allow the tortilla to cool in the pan before transferring to a serving plate; the tortilla will continue to cook in the pan. The tortilla can be stored, covered, in the refrigerator for 2 days.

Serve with tossed salad, fresh fruit