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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- olive oil
- 1 bay leaf
- 1 leek large, white part only, sliced thinly
- 1 garlic clove finely chopped
- 2/3 pound potatoes julienned
- 4 extra large eggs
- 1 pinch salt
- 1 pinch nutmeg
- 1 pinch white pepper
- cilantro chopped, to taste
- black olives
- parsley chopped, optional
Method
- Drizzle olive oil into a skillet and add the bay leaf. Saute the leek and garlic in the pan until they have wilted. Stir in the julienned potatoes and set aside.
- In a bowl, beat the eggs with a pinch each of salt, nutmeg, and white pepper. Pour into the skillet and mix thoroughly. Simmer while stirring constantly so it doesn't stick to the bottom of the pan. Last, fold in the the chopped cilantro.
- Serve with black olives and sprinkle with chopped cilantro or parsley, if you like. It is best served with a lettuce salad.
