| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Basque |
Basque, Eggs |
2 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, well beaten |
| 2 |
|
Potatoes, finely sliced |
| 1 |
|
Bell pepper, cut in |
|
|
Small pieces |
| 1/2 |
sm |
Onion, sliced |
| 5 |
|
Inch long piece of chorizo, |
|
|
Cut into 1/4-inch slices |
INSTRUCTIONS
Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the pan at
low heat. When ready, fold in half. Continue cooking for two minutes, then
turn with spatula and cook other side two minutes more. Serve on platter
with slices of tomatoes on top sprinkled with parsley. This makes a
delicious light dinner, with a green salad with oil and vinegar dressing.
Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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