|Flipping omelette when on firm side|
Photo by: Lord-Williams
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
¼ c lard or olive oil
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