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The Well-Traveled Egg

July 22, 1993|MARION CUNNINGHAM

After all these years, I thought I'd eaten or read about every potato-and-egg recipe known to man. But on a trip to Madrid last month, I ate a version that was so good I've made it several times since my return. Potatoes and eggs el lando is oven-baked French fries topped with fried eggs that get chopped up so the yolk runs over the potatoes and acts as a sauce. It's finished with a little olive oil and garlic.

Besides the Spanish dish, I've added two of my favorite potato-and-egg recipes. Idaho sunrise is so simple it hardly needs to be in recipe form--you basically break an egg into a buttered baked potato and bake it a little. Eggs, tomatoes and potatoes with gremolata sounds a little fancy, but not after you read the recipe.

Potatoes and eggs are among the basics that one usually has on hand if any cooking is being done at home. Whenever possible, eggs and potatoes should be served with wedges of tomatoes, because each improves the flavor of the other.

A homey old neighborhood favorite, nutmeg cake is a recipe from the past. It is like gingerbread, wonderful served warm with fruit. Add fresh sliced peaches with the warm cake.

POTATOES AND EGGS EL LANDO 5 medium baking potatoes such as Russet or Idaho, peeled and cut into long strips 1/2 inch wide 6 tablespoons olive oil Salt 4 eggs Pepper 2 large cloves garlic, finely chopped

Put potatoes into large bowl and drizzle 3 tablespoons of oil over potatoes. Generously season to taste with salt. Combine well.

Spread potatoes in single layer on baking sheet. Bake at 500 degrees until slightly golden and easily pierced with fork, about 15 minutes. Turn off oven and keep potatoes in warm oven while frying eggs.

Add 1 tablespoon olive oil to skillet and heat to medium-hot. Break eggs into skillet and lightly season to taste with salt and pepper. Fry eggs just until whites set. Turn eggs and fry another 4 to 5 seconds. Serve potatoes on each plate and place 1 egg over each portion.

Add remaining 2 tablespoons olive oil to skillet and quickly saute garlic over medium heat. Drizzle oil and sauteed garlic over eggs and potatoes. Cut egg so yolk runs over potatoes and mixes with potatoes. Serve hot. Makes 4 servings.

Each serving contains about: 374 calories; 143 mg sodium; 212 mg cholesterol; 25 grams fat; 28 grams carbohydrates; 9 grams protein; 0.47 gram fiber.

EGGS, TOMATOES AND POTATOES WITH GREMOLATA 1 1/2 pounds small new red potatoes, about 1 1/2 inches in diameter, unpeeled 8 eggs 1/2 cup olive oil 2 1/2 teaspoons finely chopped lemon zest 2 1/2 tablespoons finely chopped parsley 4 teaspoons finely chopped garlic 4 medium tomatoes, each cut into 6 wedges 1 teaspoon kosher salt

Put potatoes and eggs in large pot of salted water. Bring to boil. Cook about 12 minutes, or until potatoes are tender when pierced with knife.

While potatoes and eggs are cooking, combine olive oil, lemon zest, parsley and garlic to make gremolata. Drain potatoes and eggs. Let cool slightly. Shell and quarter eggs.

While they are still warm, put potatoes, eggs and tomatoes in large bowl. Add salt. Add little more than half of gremolata. Toss to coat potatoes, eggs and tomatoes thoroughly. Put remaining gremolata in small bowl to pass at table. Makes 4 servings.

Each serving contains about: 553 calories; 739 mg sodium; 425 mg cholesterol; 38 grams fat; 39 grams carbohydrates; 17 grams protein; 1.6 grams fiber.

IDAHO SUNRISE 1 medium baking potato (Idaho or russet) 1 teaspoon melted butter Salt, pepper 2 tablespoons milk 1 egg 1 tablespoon butter

Scrub potato and dry. Pierce with fork. Bake potato at 450 degrees 40 to 50 minutes, or until tender when pierced with small knife.

Remove from oven. Using potholder to hold hot potato, slice piece off potato lengthwise, large enough to scoop out insides. Scoop out potato flesh.

Put potato flesh in small bowl. Add 1 tablespoon butter and season to taste with salt and pepper. Mash with fork, mixing well.

Refill potato shell. Put filled potato on pie plate or baking sheet. Break egg and drop on top of potato, then spoon 1 teaspoon melted butter over egg. Season to taste with salt and pepper. Bake at 450 degrees about 8 to 10 minutes, or until egg is set but yolk is still soft enough to make sauce for potato. Serve hot. Makes 1 serving.

Each serving contains about: 446 calories; 545 mg sodium; 256 mg cholesterol; 21 grams fat; 53 grams carbohydrates; 12 grams protein; 1.33 grams fiber.

NUTMEG CAKE 1/2 cup butter, at room temperature 1 1/2 cups light-brown sugar, packed 1 egg 1 cup sour cream 2 cups flour 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 4 to 5 tablespoons milk, optional Powdered sugar, optional Whipped cream, optional

Put butter and brown sugar into mixing bowl. Using large spoon, cream mixture together until smooth. Add egg and sour cream and mix well. Add flour, nutmeg, baking soda and salt. Beat mixture until well blended.

Batter should be stiff. If mixture seems as if it will be difficult to spread in baking pan, add several tablespoons of milk.

Spread batter evenly in greased 8-inch-square baking pan. Bake at 350 degrees 35 to 45 minutes, or until wood pick comes out clean when inserted in center. Cool. Dust with powdered sugar or serve warm with whipped cream. Makes 8 servings.

Each serving contains about: 410 calories; 224 mg sodium; 69 mg cholesterol; 16 grams fat; 63 grams carbohydrates; 5 grams protein; 0.09 gram fiber.

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