| 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.
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