| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Russet potatoes |
| 6 |
|
Eggs |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
|
Spanish onion; in 1/4" slices |
|
|
Salt and pepper |
INSTRUCTIONS
Boil pottoes until tender, peel and cube into 1/4inch dice. In a mixing
bowl, stir together potatoes and eggs and season with salt and pepper. In a
10inch nonstick saute pan, heat oil until smoking. Add onions and cook
until golden brown and tender, about 10 minutes. Pour onions into egg
mixture and stir quickly. Pour egg mixture back into nonstick pan, lower
heat to medium and cook 6 minutes. Carefully flip over and continue cooking
until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at
room temperature.
Yield: 4 as tapas
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A25
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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