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Recipes

• Potatoes Cake

Ingredients

• 1 cup olive oil
• four large potatos (peel and cut into small pieces about 2mm thick) , four large eggs
• one large onion, thinly sliced
• salt to taste

Directions

• Some people add thin slices of red pepper together with the onion.
  Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don’t stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not “in a cake”.
  Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.