2 lb New potatoes — scrubbed

2 Yellow onions — sweet

Extra virgin olive oil — For frying 4 Cloves garlic –
chopped

6 Eggs — beaten

Kosher salt White pepper

Leaving the skins on, slice the new potatoes thinly.
Peel,
split, and slice onions.
In a large saute pan, heat olive oil (the
best you can afford).
You need a good quarter inch in your pan.
Saute potatoes and onions and garlic on a low flame until the
potatoes are soft and the onions are translucent.
Remove with a
slotted spoon and place the potato mxture in a greased round cake
pan, spring form pan, cast iron skillet or terra-cotta baking dish.
If you use something small, make two.
Season eggs and pour over
potatoes.
Bake 20 minutes at 350F and then start testing.
When the
middle is set and the top slightly brown, it’s done.
Let set 5
minutes, run a knife around the outside and invert onto a round
platter.
Serve at room temperature.
Buffet menu: Torta Rustica
filled with spinach and red peppers, cheese and ham This potato
omelette A platter of Italian sausages grilled outside on the Weber
Breads, muffins, bagels, muffins, donuts …
Recipe By : Lou Jane
Temple.
Death by Rhubarb.
From: Hp_walls@woco.Ohio.Gov Date: Mon,
15 Jul 1996 14:00:51 -0400 (