This was made mostly for leftover control but it is a nice satisfying dish. The ingredients I had to work with were: leftover cooked angel hair pasta, one egg (while making poached eggs earlier I broke one of the yolks when I cracked it into a small dish before submerging the egg into the poaching water. Luckily I could save the egg for later use) and a small piece of red onion (less than 1/4). So this is the dish I came up with.
This is variation of the one I already posted. I first sauteed the red onion (thinly sliced) in a light olive oil on a medium flame. Meanwhile I mixed an appropriate amount of pasta, egg, and good amount of grated Parmigiano Reggiano (all precise measurement). I added the sauteed onion and spread the mixture in a small flying pan (the same one I used for the onion) and cooked it for 2-3 minutes on low flame. When the bottom is set and brown, I flipped it (a successful flip is all in the wrist!) and browned the other side for 2-3 more minutes until cooked and the edge was brown and crispy. I grated more Parmigiano on the top and garnished it with chopped chives. I had one last drunken tomato which I served one half per person.
This is variation of the one I already posted. I first sauteed the red onion (thinly sliced) in a light olive oil on a medium flame. Meanwhile I mixed an appropriate amount of pasta, egg, and good amount of grated Parmigiano Reggiano (all precise measurement). I added the sauteed onion and spread the mixture in a small flying pan (the same one I used for the onion) and cooked it for 2-3 minutes on low flame. When the bottom is set and brown, I flipped it (a successful flip is all in the wrist!) and browned the other side for 2-3 more minutes until cooked and the edge was brown and crispy. I grated more Parmigiano on the top and garnished it with chopped chives. I had one last drunken tomato which I served one half per person.
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