Mackerel frittata
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Filed under Fish & seafood; Healthy veggies; I love eggs!; My recipes; eggs, omelet, potatoes, torta
Fourth day without tap water and I’m losing my inspiration to cook. How can I get inspired when the primary concern is to use the least number of kitchen utensils so that minimal water is needed for the clean-up afterwards? That’s what happens when you try to survive with stored water and you have no idea when the next supply will come. So, last Saturday, while mainstream media and the internet were still buzzing with the latest political fiasco in the Philippines, I tried to cook the tastiest lunch that I could manage under the circumstances.
I cooked this mackerel frittata using a chopping board, a knife, a vegetable peeler, a can opener, a frying pan, a bowl and a spatula. Even I was amazed at how well it turned out — firm but still soft and very tasty. The secret? I beat the eggs WITH the liquid from the canned mackerel. That made all the difference.
Ingredients :
4 medium sized potatoes
2 155-gram cans of mackerel (the plain kind, not the kind in tomato sauce)
1/4 c. of butter
3 pimientos
a bunch of onion leaves
4 eggs
salt and pepper
Cooking procedure :
Peel the potatoes and cut into 1/4-inch round slices.
Core the pimientos, scrape off the seeds, cut off the veins then dice.
Trim the onion leaves and cut into 1-inch lengths.
Drain the mackerel by pouring the liquid into a bowl. Add the eggs, salt and pepper, and beat well (used the vegetable peeler, believe it or not).
Heat the butter in a non-stick frying pan. Brown the potato slices, in batches if necessary. Flip them halfway through the cooking to brown both sides evenly.
When all the potato slices are nicely browned, arrange them on the bottom of the frying pan so that they form a single layer. You may overlap them a bit if your frying pan cannot accommodate them in a single layer but keep the layer thin.
With your hand, break the mackerel into smaller chunks and scatter them over the potatoes. Top the mackerel with the pimientos and the onion leaves.
Pour the egg mixture in making sure it is distributed evenly and every crevice is filled in.
Cover the frying pan, turn the heat to low and cook the frittata until set. You’ll know it’s done when the egg mixture on the surface is no longer runny.
Turn off the heat and grind more pepper over the cooked frittata. Place a plate upside down over the frittata, place one hand on the bottom of the plate and the other on the handle of the frying pan. Invert the frying pan, catching the frittata with the plate.
Serve hot with rice or pan de sal.
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Wow, you make it sound so easy to make a fritata. I thought you have to bake it to make out. I think I’ll try to make one like you did.
now i have something to do with my funky colored teflon skillet. fritata…. thanks for the “inverting” technique
hi,ms.connie…i am an avid reader of your blog.. this looks really yummy.. i just bought a big can of mackerel, i will try this one,para maiba naman sa usual na ginisa.. hope you come up with more easy and yummy recipes.. more power po..
btw, do you like ina garten’s (barefoot contessa)cooking?..i love to watch her show, and find her recipes easy and tasty too..
Di ko na mapigilan … sigh!
I need to join this blog. As u probably notice, I’m an emptynester. My daughters left for college and they come home during easter, thanksgiving and christmas and whenever I have something in the fridge. (I try to have something they can’t refuse; so they’ll come more often) I don’t care if people think I’m bribing them.
So, I look for recipes my daughters would want to go back home to. And of course, food that they can reheat and enjoy when they’re back in their apartments.
No regrets spending nights looking through these recipes, missing pinas … though, it hurts sometimes.
I look at the pix and I can taste it … soooo good.
thanks so much.
It’s almost christmas … sigh!!!
BTW, most of my ulam came from this blog since way back ???? In Pinas, I use to have someone come in and cook for my family; I’d rather do the laundry or the ironing or wash the dishes but I never liked the kitchen. But U.S. changed all of that and U helped me through it all. Never thought I’d enjoy it. THANKS again, Connie.
hmmmm.. mukhang masarap cya at easy lang i-prepare.. i’ll try that one weekend hehe.. i really like your blog it help me alot.. kasi i don’t know how to cook to talaga, i find your recipes so easy and affordable pa.. thanks for blogging
I was born and raised in Manila, and during college days, got sickly and Nanay decided to take a long vacation in Quezon province. Built a nipa hut; didn’t have that much “cash” in hand, so we’ve got to make do with what we have. Source of food is from the planted rice of our tenant/farmer and various vegetables that my Tatay seeded. First time I harvested “balinghoy” (cassava), I experimented on making a dish out of it (instead of just merienda), and I came up with Mackerel Sardines sauteed with Kamoteng Kahoy. In was good. Next day I made it again, but added beaten egg (from the chicken coup located in the silong of our kubo). I guess this is like your fritatta. Hahha, we Pinoys are really genious when we have to. Especially in times of necessity.. we just comes up with something.
Nothing can put a good cook down.=)
ms connie, my husband and i recently bought cans of pink salmon from a recent grocery sale coz it was so cheap. i was wondering if the canned salmon would just be as tasty as the mackerel?
i now have all the other ingredients except for the mackerel. Thanks.
Thank you, Ruy.
Bambi, personally, I find canned salmon to be bland like it has lost its natural oil and salmon-y flavor. But it still might be worth trying.