This recipe is for a potato and egg roll, with a corn cake made from a mixture of potatoes, eggs, and onions from Spain. The recipe calls for heating olive oil in a non-stick pan and cooking the potatoes and onions until tender. The mixture is then combined with beaten eggs and cooked until golden brown. The corn cake is made by adding the mixture to a clean pan and cooking until fully cooked. The finished product is sliced into wedges and served warm or at room temperature. This recipe is from Martha Stewart Living, September 2006.
26.04.2023 @ 22:51
This recipe is for a potato and egg roll, with a corn cake made from a mixture of potatoes, eggs, and onions from Spain. The recipe calls for heating olive oil in a non-stick pan and cooking the potatoes and onions until tender. The mixture is then combined with beaten eggs and cooked until golden brown. The corn cake is made by adding the mixture to a clean pan and cooking until fully cooked. The finished product is sliced into wedges and served warm or at room temperature. This recipe is from Martha Stewart Living, September 2006.