Leaving the skins on, slice the new potatoes thinly. Peel, split, and slice onions. In a large saute pan, heat olive oil (the best you can afford). You need a good quarter inch in your pan. Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent. Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish. If you use something small, make two. Season eggs and pour over potatoes. Bake 20 minutes at 350F and then start testing. When the middle is set and the top slightly brown, its done. Let set 5 minutes, run a knife around the outside and invert onto a round platter. Serve at room temperature. Buffet menu: Torta Rustica filled with spinach and red peppers, cheese and ham This potato omelette A platter of Italian sausages grilled outside on the Weber Breads, muffins, bagels, muffins, donuts ... Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 20:20:26 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 6|
|Calories from Fat: 225 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1057.5mg||325 %|
|Sodium 386.6mg||13 %|
|Potassium 1025.3mg||27 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 28.2g|
|Protein 35g||50 %|
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Calories per serving: 490
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