0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Spanish Eggs 4 Servings

INGREDIENTS

1 c Extra-virgin Spanish
Olive oil
4 md Potatoes; peeled,
Finely diced or grated
1 md Onion; finely chopped
8 Eggs
1 ts Pequin quebrado
1 ts Salt
1 Recipe Ranchero Sauce (see index)

INSTRUCTIONS

Heat 1/4 cup oil to smoking in each of 2 heavy skillets (at least 12-inch
diameter). Add half the potatoes to each pan & cook, stirring often, until
well browned & tender but have no blackened edges. Remove from heat; cool 5
minutes. In each of 2 bowls, beat together 4 eggs with half the pequin &
salt each. Add 1 panful of potatoes to each bowl, stir well. Add 1/4 cup
more oil to each skillet, heat until smoking. Add 1 bowl egg mixture to
each skillet. Cook, shaking skillet often, until bottom of omelet is
slightly golden; lift edges often with spatula to check. When almost firm,
turn them: place plate the same size as skillet over each; invert omelet
onto plate; slide back into skillet, brown side up. Cook, shaking skillet
until second side is golden, then slide out of pan, cut in quarters &
serve. 1 quarter for light course, 2 as main breakfast/brunch.
SERVE WITH RANCHERO SAUCE
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Hurting? No one understands like Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?