INGREDIENTS

INSTRUCTIONS

Heat the oil in a large skillet, cook the onions until soft. Add potatoes
and cook over medium-heat until almost done with no color, about 10
minutes. Break the potatoes up a bit with a spatula, then transfer the
potatoes and onions to the bowl with the eggs. Stir the potatoes around to
cover well with the egg, and season with salt and pepper. Remove most of
the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture,
reduce the heat to low and cook omelet slowly until golden and firm enough
to flip. Carefully flip omelet, slipping it onto another plate if
necessary, and cook until done -- it should still be soft inside, and about
1-inch thick. Cut omelet into squares and serve immediately hot, or let
cool to room temperature and serve. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B37 broadcast 09-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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