INGREDIENTS:1 1/3 cup olive oil 4 qts. russet potatoes, peeled, quartered and sliced thin 1 ½ qts. yellow onion, peeled, halved and sliced 1 Tbsp. salt 1 dozen eggs, beaten 3 cups California Ripe Olives, sliced DIRECTIONS:Heat oil in a large saute pan over medium-high heat. Add potatoes and onions and cook for 15-20 minutes until tender, stirring occasionally. Seaons with salt and remove from heat. In a large mixing bowl, combine olives and eggs and beat together until eggs are slightly ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.