Colombian Tortiés

• For Omlettes:
• 8 to 10 Large Eggs
• 5 to 7 Large Diced (1 cm size) Potatoes
• 1 Chopped Onion
• 1 Sliced Tomato
• 3 Chopped Scallions
• 1 Cloves of Garlic
• 1 Tablespoon of Salt
• 1 to 2 Cup of Olive oil or Vegetable Oil
• 1 Tablespoons of Butter
• For Sauce:
• 1/2 Lime
• 6 Tablespoons of Mayo
• 1/2 Teaspoons of Salt
• 2 Teaspoons of Ground Pepper
• Pinch of Sugar

1. For Omlettes:
2. 1. Skin the potatoes and dice them into little cubes.
3. 2. Heat oil in a large skillet for 1 minute on mid-high and deep fry the diced potatoes until golden yellow. Place into a large bowl.
4. 3. Chop onions and slice tomatoes, then saute them. Add crushed garlic for taste. Remove from heat after 30 seconds. Make sure the vegetables don't burn.
5. 4. Place sauted vegtables in a the bowl with the potatoes.
6. 5. Crack the eggs open and mix gently.
7. 6. Oil or Butter a skillet and heat up to medium. Pour the mixture into the skillet with a large circular cookie cutter.
8. *Important note: Try to flip the omlette less then 4 times. It will become too dry if flipped too much.
9. 7. Once the omlette is golden brown place in a dish and garnish it with chopped scallions and basil or cilantro.
10. For Sauce:
11. 1. Mix mayo, pepper, and salt in a small mixing bowl.
12. 2. Squeeze lime juice into the bowl and mix.
13. 3. Add a pinch of sugar.
14. 4. If add more condiments to your taste.
15. 5. Serve seperate or on top.

eggs, potatoes, onion, tomato, scallions, garlic, salt, olive oil, butter, lime, mayo, salt, ground pepper, sugar

Taken from www.epicurious.com/recipes/member/views/colombian-torties-52999751 (may not work)