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SquaresEasy
By Richard Sax and Marie Simmons
Published 2000
This isn’t the flat, pancakelike Mexican bread, but the potato omelet that is virtually the national dish of Spain. Cut into bite-size squares; it’s a great party nibble.
Our version contains just enough egg to bind the potato and onion mixture. Wiping the potatoes dry and layering them as we do keeps the starch in the potatoes. The finished omelet then holds together neatly.