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SUPER
COOK SPECIAL


Tex-Mex
Tortilla
Egg-potato Omelet
- 2 large potatoes, peeled and
finely chopped (3 cups)
- 1 medium onion, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 tablespoons cooking oil
- 6 beaten eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combine potatoes, onions, 3/4
teaspoon salt, and crushed chiles. Heat oil in 10-inch skillet. Add
potato mixture to skillet, cover, and cook over medium heat 12 to 15
minutes, or until tender, stirring occasionally. Combine eggs, milk,
1/4 teaspoon salt, and pepper. Reduce heat, cover, and cook over low
heat 8 to 10 minutes, or until eggs are nearly set. Uncover skillet
and place under broiler 2 or 3 minutes, 3 or 4 inches from heat or
until top is set. Cut into wedges.
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