In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste. In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast. Serves 2. Gourmet March 1990
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|Serving Size: 1 Serving (1496g)|
|Recipe Makes: 1|
|Calories from Fat: 3066 (82%)|
|Amt Per Serving||% DV|
|Total Fat 340.7g||454 %|
|Saturated Fat 129.2g||646 %|
|Monounsaturated Fat 137.1g|
|Polyunsanturated Fat 46.5g|
|Cholesterol 4616.7mg||1421 %|
|Sodium 1435mg||49 %|
|Potassium 2280.3mg||60 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 43.9g|
|Protein 132.1g||189 %|
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Calories per serving: 3732
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