OLIVE SOUFFLE                          Servings:  6

1/2 lb.       Spanish or sweet Italian sausage, parboiled, and sliced
1/2 c.        sliced pimento-stuffed green olives
16  oz.       tomatoes, stewed         1   c.    onion, sliced
1/4 c.        olive or salad oil       6         eggs, separated
4   med.      potatoes

	Beat egg yolks.  Stiffly beat (separately) egg whites.  Peel, dice and
cook potatoes.  Saute sausage and onion in 1 Tablespoon oil in a large
skillet until lightly browned.  Remove to shallow 2 1/2 quart casserole.
Heat remaining oil in skillet.  Add potatoes and saute for 3 minutes.  Add
olives and tomatoes.  Pour over sausage mixture.  Bake at 400F for 15 minutes.
Fold egg yolks into whites, pour over top of potato mixture.  Bake 17 minutes
or until eggs are done.

Source: Natalie Oppenheim