| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Eggs | 6 | Servings |
INGREDIENTS
| 4 | lb | Onions |
| 6 | lb | Potatoes |
| 2 | c | Olive oil |
| Salt & fresh black pepper | ||
| 12 | Eggs | |
| 24 | S.W. 8TH ST., MIAMI |
INSTRUCTIONS
Cut the onions into thin slices. Peel & thinly slice the potatoes. Heat all but 4 tbs. oil in 1 or 2 very large frying pans. Cook onions over medium heat for 5 mins. Add the potato slices & salt & pepper to taste, & cook for another 5-8 mins., or until potatoes are soft. Transfer onions & potatoes to a colander & drain off the oil. Thoroughly beat eggs in a large bowl & stir in vegetables. Heat the remaining 4 tbs. oil in a large frying pan over high heat. The oil should be very hot. Add the omelette mixture to the pan & cook over medium heat for 3-4 mins. If you are feeling adept, flip the tortilla w/ a quick flick of the wrist. Alternately, place a large plate over the frying pan, invert tortilla onto plate, & slide it, uncooked side down, back into pan. Cook other side 4 mins. Cut into wedges & serve at once. CASA JUANCHO BEVERAGE: SANGRIA From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1250
Calories From Fat: 728
Total Fat: 82.2g
Cholesterol: 372mg
Sodium: 182.8mg
Potassium: 2489.9mg
Carbohydrates: 108.2g
Fiber: 15.1g
Sugar: 16.7g
Protein: 25g