Cold Spanish Omelet Tapa

Recipe Provided By: Chef Ani Robaina of Pond House Cafe

Ingredients:

6 large eggs well beaten

I large potAto sliced thin

One small yellow onion thinly sliced

Olive oil

Salt & pepper to taste

Instructions:

Sauté onions potatoes until tender

Season with salt & pepper

Add mix to well beaten eggs

Pour mixture into a well sprayed Pyrex or casserole

Bake in the over at 325 15 minutes or until inserted knife comes out clean

Chill for at least two hours up to 24

Flip omelet out of mold and cut into cubes

Put on small dishes or platters & serve!

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