oil for frying
- 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.
- Beat the egg in a bowl, add the matzo and a little salt, and mix well.
- Heat the oil in a non-stick pan, pour the egg and matzo mixture in, fry gently until golden, flip, and fry the underside.