Sunday, February 17, 2013

Fried matzo

This is another quick breakfast option. My grandma used to make this for me when I was a kid, and my mum made it sometimes too. I guess it's really a matzo (or cracker) omelette, which sounds a bit weird. The matzo should still have a little crunch left in it.

1 matzo
1 egg
oil for frying


  1. Break the matzo into largeish pieces (about 2 to 4 cm across) and place in a colander. Quickly run a little water over the broken matzo - enough to make it wet but not soggy.
  2. Beat the egg in a bowl, add the matzo and a little salt, and mix well.
  3. Heat the oil in a non-stick pan, pour the egg and matzo mixture in, fry gently until golden, flip, and fry the underside.

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