Passover Matzah Matzo Omelette Food

PASSOVER MATZAH (MATZO) OMELETTE

Steps:

• Pre-heat a wide frying pan over medium heat.
• Break up the matzah into 4 pieces.
• Lightly butter one side of each piece of matzah.
• Place each piece of matzah butter-side down into the pan.
• Allow to sizzle for a few minutes.
• Crack the eggs into the pan over the matzah, breaking the yolks if desired.
• Add salt and pepper to taste.
• When one side of egg is mostly cooked, flip the entire contents of the pan over to cook the other side of the egg.
• Place cheese and any other desired toppings onto one-half of the egg.
• Flip in half like an omlette.
• Serve with Ketchup or any other condiment.
• Can also be made sweet by placing sugar, cinnamon, or whichever ingredits you like in place of the cheese.

MATZO FRITTATA

Steps:

• Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons oil and then the onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.
• Add 3/4 cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.
• Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1 1/2 tablespoons oil, then the mushrooms. Season with the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.
• Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.
• In a large bowl, beat the eggs well and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.
• Heat the rinsed skillet over medium-high heat. Heat the remaining tablespoon oil and then pour in the matzo mixture and smooth the top. Cook, undisturbed, until firm on bottom and edges, 5 to 7 minutes. Transfer to the oven and cook until set in the middle and golden brown on top, 12 to 15 minutes. (If desired, broil for 1 to 2 minutes to brown the top.) Loosen from pan if needed with a rubber spatula and slide onto a cutting board or plate. Sprinkle lightly with salt and cut into wedges to serve.

HOMEMADE MATZAH FOR PASSOVER

Steps:

• Combine ingredients and knead for ten minutes.
• Roll into a ball, cut in half, then cut each half into 8 pieces.
• Roll out each piece as thinly as possible into ovals,.
• pierce with a fork several times, to eliminate air holes,.
• and place on baking sheet covered with Parchment Paper.
• Bake at 450 to 500 for about 5 minutes, or until slightly browned.

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.