| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spain, Eggs, Potatoes | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Potatoes |
| 8 | oz | Olive oil |
| 8 | Eggs | |
| Salt |
INSTRUCTIONS
Some times this includes sauteed onions or even chopped tomatoes. It is served either in small pieces as a tapas( appetizer) or as a main course. It tastes just as good cold as hot. Wine: any wine goes well except a sweet white wine Peel and wash the potatoes, dry them with kitchen paper and cut them into thick slices. Heat 2/3 of the oil in a round frying pan and cook the potatoes, covered on a low heat for 15 minutes or until they are soft. Remove the lid, increase the heat and briefly fry the potatoes until they are golden-brown . Drain any remaining oil from the pan. Beat the eggs vigorously in a bowl and stir the potatoes into the eggs. Season well with salt and pepper and let stand for 15 minutes. Heat the remaining oil in the pan on a high heat. Add the egg and potato mixture, spreading our the potatoes evenly and patting down and leave to cook for a few minutes. Then flip the omelette over with the help of a large plate or lid and cook the other side until golden brown. Walt MM Posted to MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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