This recipe is adapted from Aran Goyoaga and her blog Cannelle et Vanille. It takes 55 minutes in total, with 50 minutes of preparation time and yields 6 servings. The ingredients include 1/2 cup of extra-virgin olive oil, 1/2 medium yellow onion diced, 2 1/4 pounds of russet potatoes (about 3), peeled and cut into 1/2-inch pieces, fine salt, and 7 large eggs. The directions involve heating the oil in a non-stick pan, cooking the onion and potatoes until soft, mixing them with beaten eggs, and cooking the resulting mixture in a pan until golden brown. The finished dish can be served warm or at room temperature.
27.04.2023 @ 00:55
This recipe is adapted from Aran Goyoaga and her blog Cannelle et Vanille. It takes 55 minutes in total, with 50 minutes of preparation time and yields 6 servings. The ingredients include 1/2 cup of extra-virgin olive oil, 1/2 medium yellow onion diced, 2 1/4 pounds of russet potatoes (about 3), peeled and cut into 1/2-inch pieces, fine salt, and 7 large eggs. The directions involve heating the oil in a non-stick pan, cooking the onion and potatoes until soft, mixing them with beaten eggs, and cooking the resulting mixture in a pan until golden brown. The finished dish can be served warm or at room temperature.