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 ...
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