Potato Tapa(Spanish Hors D'Oeuvres) - cooking recipe

Ingredients

4 potatoes, thinly sliced
2 Tbsp. olive oil
2 Tbsp. salad oil
3/4 c. chopped onion
4 eggs
1/8 tsp. pepper
1/2 tsp. salt
1/8 tsp. garlic powder

Preparation

In a 10-inch skillet (I prefer nonstick) heat olive oil and salad oil.
Add potatoes, 1/4 teaspoon salt and onions.
Cook until tender, turning to prevent sticking.
Beat eggs with 1/4 teaspoon salt and pepper.
With slotted spoon put potato mixture into bowl with eggs. Mix gently to coat.
Spread in hot skillet. Cook until firm.
Slip onto flat plate, cover with flat plate of equal size.
Invert plates, remove top plate and slip uncooked side into skillet.
Cook until brown. Turn out onto a plate. Cut into 16 wedges.
Garnish with greens (e.g., parsley, dill and thyme).