Yes, a good recipe, but can be made even thicker by using up to a dozen eggs, and, for variety, plantains, or "platanos". For this much volume, two ten inch cast iron frying pans are needed because the flip should be into a hot pan so all the uncooked egg doesn't run away. The Spanish lady who taught me this was from Andalusia, and always used plantains, preferably unsweet, and ground a considerable quantity of salt and garlilc in a tall wood mortar and pestle. With the pepper and paprika, it was, of course, delicious. The salt and garlic allowed it to remain at room temperature without spoilage for two to three days if covered.
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Yes, a good recipe, but can be made even thicker by using up to a dozen eggs, and, for...