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Eggs Spanish Picnic, Guest, Entree 6 Servings

INGREDIENTS

1 Loaf sourdough bread; round;large
4 tb Olive oil
10 oz Chorizo
1 New potatoes; cooked;large
1 Onion; chopped;medium
1 Green pepper; chopped;medium
1 Garlic clove; mashed;clove
1 Red bell pepper; chopped
9 Eggs
3/4 ts Salt
1/4 ts Pepper

INSTRUCTIONS

Split loaf of bread horizontally & hollow out. Brush inside with 2 Tbl.
oil, wrap in foil & put in 300 F. oven. Remove sausage casing, crumble,
brown & drain. Slice potato & cook with onion & garlic in 3 Tbl. oil 3
min., add peppers & cook 1 min. more, add sausage & set off heat. Beat eggs
w/ salt & pepper, return pan to med. heat & drizzle 1 tb. oil over bottom;
spread veggies out and pour eggs over. Cook until light brown on bottom and
moist on top, lifting edges to let raw egg run underneath. Invert onto
oiled plate, add 1 tbl. oil to pan, slide omelet in & cook 1 min. more.
Invert into bread casing & wrap loaf in several layers foil. Keeps warm up
to 4 hours or may be reheated 25 - 30 mins in 400 F. oven.
If for a picnic, be sure and pack a sharp knife to cut & serve this with.
If taking to something like a ball game, it can be (very carefully!)
pre-cut in wedges on several layers of foil, and then the foil wrapped
firmly around it to help it hold its shape.
>From the files of Linda Hurlbert Shogren, 8/97
NOTES : Mmmmmmmmmmmmmmmm....good!  A wedge of this passed over the rail
garnered an autographed Dodgers baseball for Stan & Gil in the 80's!
Recipe by: Sunset Magazine, 1970's Posted to MC-Recipe Digest V1 #726 by
"hurlbert@concentric.net" <hurlbert@concentric.net> on Aug 8, 1997

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