Title: Madrid Potato/onion Omelet
Categories: Spanish Eggs
Yield: 4 Servings

1/2	lb	Red skinned potatoes, cooked put still firm, unpeeled, and s
1	md	Yellow onion, sliced
2		Cloves garlic, chopped
3	tb	Olive oil
6	lg	Eggs
	ds	Salt to taste
	ds	Pepper to taste

Using a nonstick fry pan. Saute the potatoes, onion and garlic in the oil. Beat the eggs with a bit of salt and pepper and pour over the vegetables. Using a wooden spatula, raise the edge of the omelet so that the uncooked top can flow under the omelet.

Cook for about 5 minutes over medium heat.

Place a plate over the top of the pan, invert both plate and pan so that the omelet comes out upside down. Slide the omelet back into the hot pan and cook the second side for about another two minutes or until set.

Jeff Smith Immigrant Ancestors

== Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 05 May 97 National Cooking Echo Ä

previous

next