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By eatrealfood
on January 27, 2010
This so was delicious. I used fingerling potatoes that I sliced thinly and didn't peel. I also used two whole eggs and 3 egg whites with about 3/4lb fingerling potatoes. This doesn't need cheese, especially since the potatoes I used had a nice delicate flavor in itself - just a sprinkle of some herbs of your choice if you like
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Krista Roes
on August 29, 2008
Wonderful! I added some left over diced ham (1/2 cup), and a dash of fresh parsley and red pepper.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy French Tart
on October 03, 2007
Excellent and the most authentic recipe I could find on Zaar. I made this for the Spain/Portugal Live Tutorial on the 30th September, and it was perfect thanks! I made no changes and I advise anyone else wanting to make this, to stick to the recipe as posted for great results. FT:-)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
PAC Fall 2007 - A simple recipe that tasted fabulous! I cut this down to serve one and used two eggs, 1 small onion, 1 small new potato (did not peel) and 1 clove garlic and added a bit of oregano. Cooked less than 10 minutes total time for both sides and did not need to add more oil for the second side (I used a cast iron pan). Served with a dollop of Chris' Easy Pasta Sauce and a small amount of mayo as he suggested. Thank you again Chris for another great recipe. I hope that you post some more so I can try them out!
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Serving Size: 1 (1101 g)
Servings Per Recipe: 1
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