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 foamy. Using a slotted spoon, transfer potatoes and onions into egg mixture, reserving remaining cooking oil. Heat two 10-inch non-stick saute pans over medium heat. Add 1 Tbsp. reserved oil to each pan. Pour half of the potato and egg mixture into each pan, patting into an even layer, and cook for 3-4 minutes, until bottom is lightly browned. Run a spatula along the sides of the tortillas to make sure they are not sticking. Place a large flat plate over the top of one pan, then flip the pan and the plate over to invert tortilla onto plate. The cooked side will now be facing up. Slide the tortilla back into the pan, patting it into shape. Repeat with second tortilla. Cook for 3-4 minutes over medium heat, then slide tortillas out of their pans onto a clean serving platter. Allow to cool slightly, then cut each tortilla into 12 wedges. Serve with a dollop of herbed mayonnaise. SERVINGS:24 4-oz. servings. From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
