The food he loved best was bao, the wondrous Chinese steamed bread-cum-dumpling, but it did require some skill and planning to produce, even if you could get the ingredients. He couldn't make then, nor would his wife ... so he invented a pseudo gourmet dish that was kind of a cross between a scallion pancake, a open-form dumpling, and a breakfast burrito-quesadilla type of thing. Being a guy, he loved the sandwichy aspect of this dish, too.
In a place where fresh food of any sort is a luxury, anything fresh could qualify as 'gourmet.' Actually, the less processed and long-keeping something was, the more gourmet it was considered. That made this dish super-gourmet to Wash. And being able to get delicate "negi" scallions or green onions was the perfect touch. In fact, he liked it so much, he'd use EXTRA, so he called the dish "negi-negi," to emphasize the fresh ingredient. So the name of the recipe: Tamagoma'dilla Negi-negi, which means Eggs, Sesame Seeds, Flour Tortillas, Scallions!
Clean out the pan and add another tablespoon of oil. When it's hot, add a flour tortilla till it bubbles and blisters. Flip over and add a tablespoon or so of scrambled eggs to one quadrant of the tortilla, then fold into quarters. When the tortilla is crisped, remove to a serving plate and repeat till you've used up your ingredients. Serve with dipping sauce.
Depending on how heavy-handed you are with the eggs, you can make 4 to 8 eggadillas.
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