You might be familiar with the word “pastilla” if you’ve ever been to a Spanish restaurant. It’s the kind of dish that appears to be a simple frittata but which actually uses a ton of different ingredients. This particular recipe, inspired by the popular Spanish restaurant chain Guadelli in Irvine, California, not only uses a lot of different ingredients but also includes a couple of tricks that will make each bite more satisfying.
Filling Every Bite
The key to a delicious pastilla is making sure that each bite is stuffed as full of filling as possible. The best way to do this is by using a food processor or blender to make the mixture as smooth and creamy as possible. After you’ve cooked your bacon and scrambled your egg, remove the pan from the heat and let it cool slightly before mixing in the tomato and spinach.]]>
Using a food processor or blender will give you a much smoother texture than if you used a spoon or fork to mix everything together. The resulting mixture should be thick enough to hold its shape but pourable enough to mix with a bit of water if you need to adjust the consistency. Don’t worry too much about getting all the details right – the important thing is that each bite is full and that every ingredient is combined and distributed evenly throughout. You could even use a cocktail shaker to mix some of the ingredients together if you want to make it extra fun for yourself.
A Few More Tricky Steps
Once you’ve got your ingredients nice and combined, you’ll need to take a few more steps to get the perfect pastilla. We’re going to suggest a couple of things that will take a bit of experience to do correctly but which are absolutely worth it. First, if you’re going to use the oven, don’t put it on too high because the egg will cook too quickly and before you know it your bacon and eggs are becoming a little fossilized on the bottom of the pan. Second, as soon as your ingredients are mixed together, use a pastry brush to coat the surface of the pan before putting it in the oven. This will help the egg from sticking and burning on the bottom. Finally, don’t put the pastilla in the oven for more than 15 minutes because you don’t want it to overcook and dry out. When it’s done, it should still be moist and tender – if it starts to get a little too brown on top, then you know it’s time to take it out and let it cool slightly before serving. These last few steps will help you avoid major guilt whenever you eat this delicious breakfast dish. So go ahead and mix up some bacon, egg, and cheese the next time you’re having a lazy breakfast at home – it tastes great and it will help you save some kitchen space in the process.