Matzo Brei Española

Con la inspiracion de mi novia. Matzo brei, in the style of Tortilla Española.

Matzo Brei Española
Serves 2

5-6 sheets Streit's "Moonstrips" matzo
4 eggs
4 Tbs cream/milk
Salt, pepper
1 scallion, chopped
Olive oil

Beat eggs, cream, scallion, and seasoning until frothy.
Run hot water over each strip of matzo, and break up into bite-size pieces. Add to eggs and mix.

Add a rather generous amount of olive oil to a large (>10inch) omelet pan, heat up, and add the matzo-egg mixture. Spread into a single layer, and let cook, covered, until well browned on the bottom. Tilt pan to redistribute eggs from time to time.
Slid onto a plate, and flip into the pan. Cook until browned.
Serve cut into wedges.

Matzo Brei

How I make Fried Matzo

Matzo Brei (Fried Matrzo)

3 eggs
3T milk/cream/etc
5 sheets matzo (Streit's Lightly Salted is the best IMO)
Heavy on the salt
Super heavy on the fresh-cracked pepper.
1 Tbs Butter

1. Beat together eggs, milk, and little salt/pepper
2. Run each sheet of matzo under hot water for a split second. Then break, fold over, break, fold over until you get bite-sized pieces (3/4inch?) Mix with the eggs.
3. Heat the butter in a big pan. Mix the matzo and eggs well, and add to the pan. Add a little more salt/pepper.
4. Cook until it's all done. I like mine firm.
5. Move to a plate, and top with whatever you want. I like salt and a dumptruck of fresh cracked black pepper. Other people like applesauce, maple syrup, cinnamon-sugar, etc.