 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a good and quick supper. I got this from the Chicago Tribune but I added some garlic and pepper flakes. Have some refried beans and flour tortillas on the side and you have a yummy and quick supper! Ingredients:
1/4 cup olive oil |
4 -6 large potatoes, peeled, sliced into 1/4 inch rounds |
1 large onion, halved, cut into 1/2 inch slices |
1 tablespoon garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
4 eggs, beaten |
1 pinch red pepper flakes |
Directions:
1. Heat olive oil in a large, heavy skillet over medium high heat. Add potatoes and onions; cook, turning with spatula, 10 minutes. Reduce heat to medium; cover, cook until tender, stirring occasionall, about 10 minutes.
2. Add salt and pepper. Cook, uncovered, turning mixture with a spatula, until onions are golden, potatoes have begun to break apart and are slightly crunchy, 9 minutes. Sir in eggs; cook until firm, about 1 minute.
|
|