Recipes from Mexico :: Mexican Vegetarian Recipes
2 Tbsp. olive oil
6 med. potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
6 large eggs
1/2 tsp. salt
2 Tbsp. olive oil
Heat 2 Tbsp. olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over med. heat 4 to 5 mins.; cover and cook 5 mins. or until potatoes are soft, but not browned.
Combine eggs and 1/2 tsp. salt in a large bowl; beat until frothy. stir in potato mixture.
Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 Tbsp. olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 mins. over med.-low heat.
Bake at 375 degrees fahrenheit for 10 mins. or until set. Loosen with a spatula; invert onto serving plate. Cut into wedges to serve.
