Fan Qie Chao Dan (Tomato and Eggs over Rice)

By Joy Huang | The Cooking of Joy 

Food52 Editors' Comments: I felt sure this dish would fit among my list of comfort foods in a bowl with its mix of creamy eggs, tangy tomatoes, and Asian flavors. It came together in about 15 minutes (minus the rice) and was super easy to make. I would reduce the salt (or sub in a tiny bit of soy instead) next time, but otherwise I liked the flavors. It was surprising that despite the sesame oil and rice wine and vinegar that the dish felt like it could cross many ethnic borders when served with different toppings. I ended up adding cilantro, sesame seeds, and avocado to mine for a tasty lunch. 

Tomato and eggs over rice is a dish you'll find on many Chinese restaurant menus, but it's so incredibly easy to make that I never order it. The only preparation is chopping the scallions and tomatoes, and you'll most likely have everything else already in your pantry or refrigerator. This is the definition of real Chinese comfort food to me. 

Serves 1 hungry person or 2 as part of a meal 

• 3 large eggs 
• 1 large tomato or 2 plum or Roma tomatoes 
• 2 scallions 
• 1 teaspoon rice wine 
• 1 teaspoon toasted sesame oil 
• 1/2 teaspoon kosher salt, divided plus more to taste 
• 2 teaspoons vegetable oil, divided 
• 1/2 teaspoon rice wine vinegar 
• 1 pinch sugar 
• 3/4 teaspoons cornstarch 
• Cooked rice 

1.  Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes 
2.  Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces 
3.  In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in). 
4.  Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant. 
5.  In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
   
   https://food52.com/recipes/print/23247 9/17/2020 

Chorizo and Potato fritatta for Two

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS

Published July 1, 2009.   From Cook's Illustrated.

Serves 4 as light entrée; 6 as an appetizer.  

WHY THIS RECIPE WORKS:

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan. To flip the omelet easily, we slid it out of the pan and onto a plate, placed another plate on top of the omelet before inverting it, and then slid the flipped omelet back into the pan.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.

INGREDIENTS

• 6tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1small onion , halved and sliced thin
• 1teaspoon table salt
• 1/4teaspoon ground black pepper
• 8large eggs
• 1/2cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
• 1/2cup frozen peas , thawed
• Garlic Mayonnaise (see note) (optional)

INSTRUCTIONS

1. 1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. 2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. 3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

STEP-BY-STEP

How to Flip a Spanish Tortilla

1. SLIDE After browning first side, loosen tortilla with rubber spatula and slide onto large plate.

2. FLIP Place second plate face-down over tortilla; invert browned-site up on second plate.

3. SLIDE Slide tortilla back into pan, browned side-up, and tuck edges into pan with rubber spatula.