When Freddy and I went up last month, we invited amazing Jenny Rousnstretch and her husband Andy for dinner …
Freddy created the language of breaded shrimp and vegetable, and Jenny brought salad, and it was a pleasure to re -be around it!
Blur picture, laughing
As you can remember, Jenny wrote The Cup of the Food of the Food of Seven years-with full bangles, like five things to do with a food column, a slice-and-bake cookie taste test, and #1 thing that she tells about the family’s food-and she wrote a popular newspaper, a love story, and she has written a love story. Are.
This morning, I called him to ask if we could publish a recipe for him, for the old times – and, always generous, he said. So, I chose this delicious Spanish Tortilla Zucini omelette [my mistake, updated!!] That you may have breakfast, lunch, snacks or dinner.
Zucini omelette
By Jenny Rousnstretch
For Fritta:
3 tablespoons olive oil
12 ounces (about 3 small yucon gold or red potatoes) are chopped into very small cubes by peeling
Kosher salt and fresh ground pepper flakes
122 small yellow onion
1 large zucchini (12 ounces), chopped and squeezed drought in a kitchen towel
8 eggs, whisper
12 cups milk
1 cup grated gruyère (or fontina)
1 k 2 cup tight fresh Parmeson
For tomato salad:
You can find from 4 meat, juicest tomatoes
sea salt
Fresh basil, chopped (for service)
Summer Brailer. Add olive oil to a 9-inch raw iron (or oven-safe) pan set on medium-high heat. As much as possible, add potatoes to a layer, let the salt and pepper, and let it sit without stirring. After 3 minutes of sizzling, do scraping from the toss, bottom so that you do not lose browning.
Once the potatoes are golden and brown on most sides (about 6 minutes total), stir in red chili flakes and onions and cook for another 2-3 minutes. Add zucchini and step, another 3 minutes. In a mixing bowl, mix eggs, milk, groise (or fontina), and 1 CUS4 cup permeson together, then pour the egg to allow the pan to the bottom of the pan, shaking the mixture slightly (or poke through vegetables). Sit for 4 to 5 minutes until the egg is cooked around the edges. Sprinkle the remaining permesson at the top, then place the skillets under the broiler for about 2 minutes, until the eggs are cooked and slightly puffed, and the cheese melts. (Keep an eye on it to ensure that it does not burn.) Remove and let it cool slightly.
Using a rubber spatula, loosen the fritata around the edges of the pan, then slices and serve in the wedge.
Serve with thick slices of peak-season tomatoes with really good olive oil and sea salt, sprinkling with basil. A tomato salad is going to supplement anything in August. As Julius Roberts says, “Just let them talk.” Side Note: Julius Roberts is very hot, the way he cooks is very hot, my DM on Instagram is 90% dog and 10% Julius Roberts.
What are you cooking these days? And if you remember Jenny as much as I do, you can sign up for her dinner: here a love story newspaper. Xoxo
PS more Jenny Posts that we loved:
* Fish sandwich I make once a week
* Chicken Perm Meatball
* Pasta with broccoli pasteo
* Simple green salad on my dinner table nine times out of ten
* Five Roticary Chicken Dinner
* A potato salad trick
* Rattouil of lazy man
* Pea toast with Ricota
* A crisp for all seasons
* How to get your children to talk in dinner
* Trader Joe Knocte-Off versus original brand: Which is better?
* Vanilla Ice Cream Taste Test
* Restaurant Surprise I am still thinking about two decades later
* How to become a good dinner guest: seven rules
