That's the Spanish frittata/tortilla/thing, innit?
On Jan 25, 2014, at 12:27 AM, Andrew Fildes <afildes@xxxxxxxxxxxxx> wrote:
> I may be wrong (it did happen once) but I understand a frittata to be quite
> thick (2-3") and baked in the oven, rather like a quiche without the pastry.
> Well, what passes for quiche these days. (Real Quiche is Manfood - heart
> attack in a flan).
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
> www.soultheft.com
>
> Author/Publisher:
> The SLR Compendium:
> revised edition -
> http://blur.by/19Hb8or
> The TLR Compendium
> http://blur.by/1eDpqN7
>
>
>
> On 25/01/2014, at 3:30 AM, Siddiq Siddiqui-Ali wrote:
>
>> Isn’t it a frittata at that point?
>
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