As several readers know, I live in Chicago and this week was our turn to get hit with the thundersnows! (Yes, it’s a meteorological term. I thought it was made-up, too. Every time I heard it on the news, I thought about Thundercats.) My office closed early on Tuesday afternoon with an expectation to be closed on Wednesday as well. So, when I woke up Wednesday morning, I thought that it would be a good day to try out this week’s recipe and to clean out my kitchen cabinets!
As you can tell from the title, I used Dorie’s bonne idée and made a mushroom tortilla, as I had those on-hand but no potatoes. And, for some reason, the thought of NINE eggs in one dish was a little odd for me, so I only used eight! Seeing as this was the first time I made a ffwD dish so early in the morning, I haphazardly threw in whatever herbs I had, including fresh organic thyme, cilantro, and dried rosemary. The thyme and rosemary really shone in the tortilla! I was particularly happy with this week’s recipe because olive oil was used instead of our normal butter. Plus, after last week’s phyllo dough frustration, I’m glad this dish turned out to be rather simple to prepare.
As much as I like quiche, I think I’ll use this method in preparing eggs for a meal, especially if I’m caught off guard for a surprise dinner or if I’m in a hurry. There wasn’t much babysitting required, no crust to worry about, and the use of only one pan from stove top to broiler was a bonus. The tip about covering the pan’s handle with aluminum foil when running it under the broiler was especially helpful. I really enjoyed this dish and will more than likely make it again with the intended potatoes and possibly some Gruyère sprinkled on top and melted under the broiler for about 30 seconds.Make sure to check out other bloggers’ thoughts and results of this dish at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.