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| Spanish Omelet |
| Try this with mayonnaise or a vinaigrette. Ingredients 4 large Idaho potatoes [about 2 1/2 pounds], peeled 2 cups olive oil 1 1/2 onions, thinly sliced 6 large eggs coarse salt freshly ground black pepper Method Cut the potatoes into small bite-size pieces. Heat the oil in a large skillet over medium heat until the oil just starts to shimmer. Drop in a slice of potato; if bubbles form, it's ready. Put in potatoes. Cook until soft, about 15 minutes. They should not be crisp. Add the onions after 8 or 9 minutes. The onions should be soft and light golden when the potatoes are done. Over a bowl, drain the potatoes and onions. In a large bowl, beat the eggs lightly. Add the potatoes, onions and salt and pepper to taste. Add 1/2 teaspoon oil to the still-warm skillet. Add the egg-potato mixture. Cook on medium-low. Cook until you smell egg [4 to 5 minutes]. Put a flat dinner plate upside down on top of the skillet. Invert the skillet and the plate so that the omelet is now on the plate with the skillet on top of it. Put the skillet back on the burner and add 1/2 teaspoon of oil. Slip the omelet [uncooked side down] into the skillet and cook for another 2 to 3 minutes. Serve at room temperature |