Since I usually work from home on Fridays, I use that day to make something special for myself. Today it was a modified version of a Spanish tortilla.
I chopped a medium bunch fresh cellery (including the leaves) into coarse slivers, diced 2 vine-ripened tomatoes and tossed them in a skillet with 2 tablespoons extra virgin olive oil. I added a dash of sea-salt and a tablespoon of dark chili powder, and a 1/4 teaspoon of cilantro flakes. Wanting some color, I included 4 carrots, again chopped coarsely. Slow-cooked this for about an hour on a low heat until everything had withered and the carrots were slightly soft. Next the inclusion of a 1/2 cup of pancetta. Let this simmer for another 15 minutes. In the meanwhile I cracked 8 eggs and beat them, folding in 1/4 teaspoon of parsley and 1/8 cup of diced green chilies. I had pre-heated the oven to 320 when I threw in the pancetta. I turned off the heat on the skillet, dumped in a few handfuls of shredded mozzarella, just enough to cover most of the ingredients, and then poured the egg mixture on top and placed in the oven for 20 minutes. It is done when the egg has completely set and you can use a spatula to run around the sides and loosen. Voila!
I chopped a medium bunch fresh cellery (including the leaves) into coarse slivers, diced 2 vine-ripened tomatoes and tossed them in a skillet with 2 tablespoons extra virgin olive oil. I added a dash of sea-salt and a tablespoon of dark chili powder, and a 1/4 teaspoon of cilantro flakes. Wanting some color, I included 4 carrots, again chopped coarsely. Slow-cooked this for about an hour on a low heat until everything had withered and the carrots were slightly soft. Next the inclusion of a 1/2 cup of pancetta. Let this simmer for another 15 minutes. In the meanwhile I cracked 8 eggs and beat them, folding in 1/4 teaspoon of parsley and 1/8 cup of diced green chilies. I had pre-heated the oven to 320 when I threw in the pancetta. I turned off the heat on the skillet, dumped in a few handfuls of shredded mozzarella, just enough to cover most of the ingredients, and then poured the egg mixture on top and placed in the oven for 20 minutes. It is done when the egg has completely set and you can use a spatula to run around the sides and loosen. Voila!
