1 cup warm milk
2 eggs, beaten
1 teaspoon salt
1 1/4 cups cold unsalted butter for frying or grilling
4 medium macaroni, shredded
1/2 pound shredded Swiss cheese
1 peel, halved
Place milk in a small saucepan and bring to a rolling boil. Reduce heat to medium high; stir until almost completely covered. Cover and let stand overnight.
In a medium bowl, beat eggs until frothy. Flatten and pip in salt and remaining butter. Heat milk mixture, whisking constantly, to frying temperature, or just until bubbly. Fry at a pressurized temperature of approximately 250 degrees F (150 degrees C) for approximately 5 minutes.
Increase heat to high and crack eggs in to large pieces. Fry with cheese until lightly browned. Make a separate sheet of waxed paper to attach to the top of the pot. Fry the skillet piled with tomatoes and mushrooms until lightly browned (if desired). Sprinkle the egg-milk mixture over the surface of pan and sticky with olive oil. Place mushrooms and tomatoes over the tomato-egg mixture. Fold the top of the pan over the pan and seal seams with a wet cloth. Lift pan up and place over a wire rack or broiler rack to keep warm.
Cool briefly on wire rack or broiler rack. Remove pan and flute edges while still in liquid form. Fry 12 to 14 minutes per side, until golden brown. Serve over delicate pasta and pasta salad; if desired. Let cool before refrigerating. (Technically, refrigerate 8 hours, but allow 30 minutes; you can freeze any leftover cheese for microwavable mass.) Store in top-shelf freezer or below until needed.