Subject: Puerto Rican-Style Spanish Omelet
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:11:46 EDT
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F O O D F U N N Y
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Here's a funny one from reader Krista McFerren:
A duck goes into a vegetable produce store and says, "Do you have any
grapes?" The man says "No."
The duck comes back in an hour and says, "Do you have any grapes?"
The man says "No, I told you I don't have any grapes."
The duck comes back in another hour and says, "Do you have any
grapes?" The man says "No I told you I don't have any grapes and if
you ask me again, I'll nail your tail to the floor."
The duck comes back in another hour and says, "Do you have any nails?"
The man says "No!" The duck says, "Do you have any grapes?"
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T O D A Y ' S R E C I P E
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In Spain this is called a tortilla, and it is a dish that has
colonized much of the world. This is how they do it in Puerto Rico.
Puerto Rican-Style Spanish Omelet
2 Tbs (30 ml) olive oil
1/2 lb (250 g) onions, finely chopped
1/2 lb (250 g) potatoes, peeled and cubed
6 - 8 eggs, thoroughly beaten
Salt and freshly ground pepper to taste
Heat the oil in a large skillet (preferably non-stick) over low heat
and saute the onions for 10 minutes. Add the potatoes, cover, and
cook over low heat for 25 minutes, stirring occasionally. Turn the
heat up to medium high and add the egg mixture. Immediately reduce
the heat to low and season with salt and pepper. Cook uncovered until
the top surface is set, shaking the pan occasionally to loosen the
omelet from the skillet. Cover the skillet with a large plate and
invert both so the omelet is on the plate. Slide the omelet back into
the skillet and cook the other side for 10 minutes. Cut into wedges
to serve. Serves 4 to 6.
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