(continued)

Here is a recipe for Mina from Capsouto Freres in New York City (6-10 portions)

Matzah
• 3 matzahs
• warm salted water
• 2 eggs
• 1/4 cup milk
• 1 Tablespoon olive oil

Filling
• 6 eggs
• 1 Idaho potao
• salt, pepper, and nutmeg
• 1/2 cup grated parmesan cheese (plus a little extra to sprinkle on top)

0. Beat the eggs with milk and oil. Season with salt and pepper. Briefly soak each matzah in warm water. Dry and then dip into the egg mixture. Saute both sides of each matzah until golden brown.

1. Peel, dice, and rice the potato. When cool, mix the riced potato with the eggs, cheese and seasonings.

2. Select a pan large enough to hold the whole matzah. Coat the bottom with a thin layer of olive oil. Heat and place one matzah in the pan. Pour in half the egg and potato mixture. Place another matzah on top. Pour in the rest of the mixture. Place the last matzah on top. Sprinkle with parmesan cheese. Bake in a 350 degree F oven for 15-20 minutes or until set and not runny.