RECIO NOLA'S RECIPE FOR EGG OMELETTE

Flipping omelette when on firm side
Photo by: Lord-Williams

OCast rezio, Eng firm, strong, hard, vigorous. [Nola. 1989: xlii-1: lv-1:lxviii-3: etc]

For recipes including “recio” see blogs as follows:

“Agua de rosas,” published Jan 11, 10: “gofio,” published Dec 8, 14 and “grañones” published Dec 29, 14.

EGG CAKE CALLED SALVIATE ADAPTED FROM NOLA’S xxxi-3 TORTA DE HUEVOS QUE SE DIZE SALUIATE DE SALUIATE

Ingredients

A Spanish Version of a French Omelette
Photo by: Lord-Williams

1 tbsp rosemary leaves

10 eggs

¼ c lard or olive oil

Garnish

sugar

Preparation

Vigorously chop rosemary leaves. Beat eggs and add chopped rosemary. Heat a frying pan. Add enough lard or olive oil to a finger's depth in a frying pan. When hot add eggs to to make an omelette two fingers thick.  When done, remove from heat and sprinkle with sugar. Serve warm.

NOLA’S xxxi-3 TORTA DE HUEVOS QUE SE DIZE SALUIATE DE SALUIATE