- Potato Cake:
- 2 pounds Russet taters, peeled
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup essential olive oil
- 2 large onions, thinly sliced
- 6 large eggs
Halve the taters lengthwise and, having a sharp knife or, preferably, a mandoline. slice them crosswise about 1/16 inch thick. Chuck the ball taters with 1/2 teaspoon from the salt and 1 / 2 of the pepper. In 9 inch castiron skillet, heat 1/4 cup from the essential olive oil over medium heat. Add some taters and prepare, tossing from time to time having a spatula. until golden and crisp. Avoid clumping but, when they stick together a little don't be concerned. Set the pan aside.
Heat two tablespoons from the essential olive oil in another skillet over medium low heat and saute the onions. stirring from time to time, for around twenty minutes, or until very soft and slightly golden.
Preheat the oven to 350 levels. Inside a large bowl, beat the eggs together and stir within the remaining 1/4 teaspoon all of pepper and salt, and also the onions. Take away the taters in the pan having a slotted spoon and allow them to drain as it were inside a colander. Wipe the potato cooking pan having a paper towel, adding the rest of the two tablespoons oil towards the skillet. Heat the skillet over low heat, stir the taters in to the egg mixture, and immediately pour it in to the hot skillet. Prepare for around 8 minutes, or until the foot of the wedding cake is slightly golden. Convey a large plate upside lower on the top from the skillet, invert it, and switch the wedding cake to the plate. Slide the wedding cake into the pan. Finish cooking within the oven for four to five more minutes, or before the eggs are positioned. Awesome within the pan for five minutes, then reduce wedges or squares, with respect to the number of individuals you need to serve. Serve warm or at room.
Variation: Add 2 roasted, peeled, and diced red peppers and 1 tablespoon of paprika towards the onion mixture after it's cooked.
c.1997, M.S. Milliken & S. Feniger, all legal rights reserved
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