Potato Tapa(Spanish Hors D'Oeuvres)

1. 1

   In a 10-inch skillet (I prefer nonstick) heat olive oil and salad oil.

2. 2

   Add potatoes, 1/4 teaspoon salt and onions.

3. 3

   Cook until tender, turning to prevent sticking.

4. 4

   Beat eggs with 1/4 teaspoon salt and pepper.

5. 5

   With slotted spoon put potato mixture into bowl with eggs. Mix gently to coat.

6. 6

   Spread in hot skillet. Cook until firm.

7. 7

   Slip onto flat plate, cover with flat plate of equal size.

8. 8

   Invert plates, remove top plate and slip uncooked side into skillet.

9. 9

   Cook until brown. Turn out onto a plate. Cut into 16 wedges.

10. 10

    Garnish with greens (e.g., parsley, dill and thyme).

* Per serving · 4 servings · Values may vary.

No additional tips available.