| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Russet potatoes, peeled |
| 1 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1/2 | c | Olive oil |
| 2 | Onions, thinly sliced | |
| 6 | Eggs |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6205 Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside. Heat 2 tablespoons of the olive oil in another skillet over medium-low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden. Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potatocooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room temperature. Yield: 6 to 10 servings Variation: Add 2 roasted, peeled, and diced red peppers and 1 tablespoon of paprika to the onion mixture after it is cooked. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2386
Calories From Fat: 1225
Total Fat: 138g
Cholesterol: 1116mg
Sodium: 4055.6mg
Potassium: 5857.4mg
Carbohydrates: 225.4g
Fiber: 26.2g
Sugar: 23.6g
Protein: 64.9g