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Dairy Spanish May 1992 1 Servings

INGREDIENTS

1 Russet potato, 8-ounce
2 T Olive oil
1/2 Onion, chopped
1/4 Green bell pepper, diced
1/4 c Sliced pimiento-stuffed
green Spanish
olives
1 T Minced fresh oregano or 1
teaspoon dried crumbled
3/4 c Shredded manchego or white
cheddar cheese about 2
1/2ounces

INSTRUCTIONS

~- 6    eggs  Boil russet potato in salted water until just tender when
pierced with  sharp knife, about 25 minutes. Drain potato. Cool, peel
and dice.  Heat 1 tablespoon olive oil in heavy medium saucepan over
medium-high  heat. Add onion and bell pepper and saute until onion is
golden brown  and pepper is tender, about 10 minutes. Mix in potato,
Spanish olives  and oregano and cook until mixture is heated through,
stirring  occasionally, about 5 minutes. Remove from heat. Gently mix
in  cheese. Season to taste with salt and pepper and cover to keep
warm.  Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick
skillet over medium-high heat. Beat eggs to blend in large bowl.
Season with salt and pepper. Add eggs to skillet. Stir with back of
fork and lift edges, allowing uncooked portion of eggs to flow under
cooked portion. Cook until eggs are just set, 3 minutes. Spoon  filling
over half of eggs. Using spatula, fold unfilled portion of  eggs over
filling. Transfer to platter.  Serves 2.  Bon Appetit May 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1026
Calories From Fat: 648
Total Fat: 73.4g
Cholesterol: 59.5mg
Sodium: 398.1mg
Potassium: 1840.8mg
Carbohydrates: 72.1g
Fiber: 9.7g
Sugar: 5.6g
Protein: 22.9g


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