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Cook potatoes in pot of boiling water to cover until just tender, about 20 minutes. Drain, peel and set aside. Cut off stem end of leek. Trim off and discard green end. Cut white stem in half lengthwise and then into 1/2- inch-thick slices. Heat oil in medium oven-proof skillet. Saute leek in skillet until translucent, 5 minutes. Slice potatoes 1/4-inch thick and add to skillet with leek. Season to taste with salt and white pepper. Saute until lightly browned, 3 to 5 minutes longer. Beat together eggs, water, hot pepper sauce and parsley in bowl. Season to taste with salt. Pour over vegetables and cook over medium heat until almost set. Sprinkle with cheese. Bake at 400 degrees until cheese browns, about 5 minutes. Serve immediately. Presented by: Bev Bennett, L.A. TIMES article, "The Egg at Night", page H22, 4/13/95. Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (1587g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 709 (42%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 3172.5mg||976 %|
|Sodium 1109.1mg||38 %|
|Potassium 4033.4mg||106 %|
|Total Carbohydrate 137.6g||40 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 120.9g|
|Protein 109.5g||156 %|
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Calories per serving: 1682
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