INGREDIENTS

INSTRUCTIONS

Leaving the skins on, slice the new potatoes thinly.  Peel, split, and
slice onions. In a large saute pan, heat olive oil (the best you can
afford). You need a good quarter inch in your pan.  Saute potatoes and
onions and garlic on a low flame until the potatoes are soft and the
onions are translucent. Remove with a slotted spoon and place the
potato mxture in a greased round cake pan, spring form pan, cast iron
skillet or terra-cotta baking dish. If you use something small, make
two. Season eggs and pour over potatoes. Bake 20 minutes at 350F and
then start testing. When the middle is set and the top slightly  brown,
it's done. Let set 5 minutes, run a knife around the outside  and
invert onto a round platter. Serve at room temperature.  Buffet menu:
Torta Rustica filled with spinach and red peppers,  cheese and ham This
potato omelette A platter of Italian sausages  grilled outside on the
Weber Breads, muffins, bagels, muffins, donuts  ...  Posted to
MC-Recipe Digest V1 #157  Date: Tue, 16 Jul 1996 20:20:26 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>  Recipe By     : Lou Jane Temple.
Death by Rhubarb.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 186mg
Sodium: 118.4mg
Potassium: 77.2mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 6.4g