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POTATO AND ONION FAJITA Serves Six


ingredients

2 lbs. potatoes

tsp. salt

tsp. pepper

cup olive oil

2 large Spanish onions thinly sliced

6 eggs

 

directions

Slice potatoes in a food processor very thin and season them with teaspoon salt and1/4 teaspoon pepper.   Place 2 tablespoons oil in a skillet, add the onions and sauté until soft, about 20 minutes and reserve. Heat cup oil in the skillet, add the potatoes and cook over medium heat stirring to prevent clumping until golden brown and crispy.  Beat the eggs until foamy; add the rest of the salt, pepper, onions and potatoes.  Add the remaining 2 tablespoons of oil to the skillet pour in the egg mixture and cook over low heat until lightly golden on the bottom.  Place a plate on top of the skillet and invert it to turn out the omelet on it.  Slide the omelet back into the skillet and cook another 3 to 4 minutes until it is set.

 

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