The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица)

The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица) 00:00 Intro 01:06 Sauteeing the Onions 02:10 Soaking the Matzo 03:34 Cooking Prezhenitsa Serves 4 Sauteed Onions: 1 large or 2 small yellow onions, diced (200-250g) 2 Tbsp butter 2 Tbsp olive oil Salt Set a medium skillet over medium heat. Add the butter and oil. When the butter melts, add the onions and a generous pinch of salt. Cook, stirring occasionally until completely translucent and golden brown, about 20 min. Prezhenitsa: 4 squares of matzo 3 eggs 1/2 tsp pomegranate molasses (optional) 2 Tbsp chopped parsley or dill leaves (optional) Salt and pepper Sauteed Onions (from the above recipe) Oil and/or butter for frying as needed (2-3 Tbsp) Break up the matzo into small pieces and place in a medium bowl. Cover with cold water and let sit for 5-10 min until mostly soft. Drain in a colander and squeeze out the water. Wipe out the bowl and crack the eggs into it. Beat thoroughly. Add the matzo, pomegranate molasses, parsley, sauteed onions, salt, and pepper to taste. Mix well, taste and adjust for salt. Set a non-stick 8” (20cm) skillet over medium heat. Add 1-2 Tbsp olive oil. When the oil is hot, swirl the pan to coat it with oil. Add the matzo mix, flatten it out and tuck in the sides. Cover and cook until nicely browned, about 5-7 min. Dot the top with 1-2 Tbsp butter or drizzle with olive oil. Preheat a 10” (25cm) non-stick skillet over medium heat and dump the prezhenitsa into this larger pan raw side down. Cook uncovered for about 5 min or until firm and reading 170F (77C) in the center. Slide onto a plate. Cool for 5 minutes. Slice into pieces and enjoy. A more traditional way to flip it that doesn’t require a second pan: https://youtu.be/dhMhOMJ--x0?t=362 Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitche... INSTAGRAM: https://www.instagram.com/helen.rennie