Potatoes and Onions in Olive Oil Recipe

From Dorothy McNett's Recipe Book.

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Potatoes and Onions in Olive Oil

From Dorothy McNett's recipes at www.dorothymcnett.com. Eat hot as a vegetable dish, or chill and serve as a side salad with a nice green lettuce leaf, or tuck into a large sweet fresh red tomato. Add more of everything to make additional servings.

2 small potatoes or 12 -15 baby potatoes
1 small onion or shallot
1 - 2 stalks celery
2 tablespoons extra virgin olive oil
fine sea salt
freshly ground peppercorns
flour tortilla
sunflower seeds

Wash and scrub the potatoes. Cut into bite sized chunks, or leave baby potatoes whole. Cut onion and celery into chunks. Place in glass or ceramic batter bowl and drizzle with the oil, sprinkle with salt and pepper. Place a tortilla over the top to make a lid. Cook in microwave about 5 - 8 minutes, or until vegetables are tender. To serve, place the tortilla on a plate and pile the vegetables over. Sprinkle with sunflower seeds and more olive oil, as desired.

Recipe created 2004-08-31.

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