INGREDIENTS

INSTRUCTIONS

POTATO CAKE
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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