INGREDIENTS

INSTRUCTIONS

1.  Cut the onions into thin slices. Peel & thinly slice the potatoes.
2.  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.
3.  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
2436    S.W. 8TH ST., MIAMI
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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