Ingredients:
1 and 1/2 tablespoons extra-virgin
olive oil
3 onions, thinly sliced
4 large baking potatoes (about 2 pounds), peeled and thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
3 cups beef broth
1/4 cup bread crumbs
Instructions:
1. Heat oil in 10-inch cast-iron
skillet over medium heat. Add onion; cook until browned, 8 to 10 minutes,
stirring often.
2. Stir in
potatoes, salt and pepper. Add enough broth to cover potatoes. Bring to
boiling. Reduce heat to medium; simmer potatoes until very tender and liquid
is almost completely absorbed, 20 to 30 minutes. If potatoes become too dry,
add a little more broth. If too much liquid remains, increase heat to boil
away excess. Stir mixture from time to time to prevent potatoes sticking to
bottom of skillet.
3. Heat broiler.
Flatten the potatoes with back of a spatula. Sprinkle bread crumbs evenly
over top. Place skillet under broiler. Broil until the potatoes are crusty
and golden brown, about 2 minutes.
Nutrient Value Per
Serving:
208 calories, 4 g protein, 4 g fat, 41 g carbohydrate, 400 mg sodium, 0 mg
cholesterol. Exchanges: 21/8 starch/bread, 2/3 vegetable, 2/3 fat.